How to cook Sous Vide Halibut

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

halibut fillets

🥗Healthier: cod fillets

💰Cheaper: tilapia fillets

Cod is lower in cost and still has a mild flavor.

Set up the sous vide immersion circulator and fill the water vessel, ensuring the water level is appropriate.

Set the sous vide cooker to 150°F (65°C) and wait for it to reach that temperature.

Pat the frozen halibut fillets dry to remove excess moisture.

Season the halibut with salt, black pepper, garlic powder, and sriracha seasoning.

Fold the lip of the vacuum-seal bag inside out to prevent water from entering, then place the halibut inside.

Add a pat of butter, a sprig of thyme, and a lemon slice to the bag with the halibut.

Seal the vacuum bag completely and set it aside to ensure no air is trapped inside.

Prepare cherry tomatoes by seasoning them with salt, black pepper, and fresh garlic, then add a little olive oil.

Spread the seasoned tomatoes evenly in a baking sheet.

Prepare heirloom potatoes by cutting them in half and seasoning with olive oil, black pepper, seaside sea salt, and suzy q seasoning.

Toss the potatoes to coat them evenly with the seasoning.

Cut shallots into a fine dice for later use.

Place the halibut in the sous vide water bath, ensuring they are loose and not packed tightly together.

Cook the halibut in the sous vide bath for an appropriate time until the fish turns opaque and the butter melts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens