How to Sous Vide Halibut

Servings: 2 Prep Time: 5 minutes Cook Time: 1 hour 5 minutes

Big halibut are undeniably the most exciting to reel in, but they're not always the most enjoyable to eat. Tough, firm-fleshed fish is effortlessly softened through sous vide cooking. The result is a perfectly cooked piece of fish that flakes easily and melts in your mouth. Give it a try today!

Ingredients: – halibut filets (preferably thick filets) – salt and pepper – lemon zest – salted butter – thyme – garlic

If your halibut filets have the skin on, remove it with a filet knife. Remove any bones. Pat the halibut filets dry with paper towels.

Season halibut all over with salt, black pepper, and lemon zest.

Place the seasoned halibut filets in small individual vacuum bags. Place ½ tablespoon of butter, 2 sprigs of thyme, and 1 clove of garlic per filet/bag.

Seal the bags with a vacuum sealer. Refrigerate the bags of halibut for 3-4 hours before cooking. This allows the salt to tenderize the fish.

Fill a large pot or other large container with water. Heat the sous vide machine to 125°F.

Place the bags with halibut in the preheated water bath and cook for 1 hour.

Remove the bags from the water bath. Remove the halibut filets from the bags and pat them dry with paper towels.

Place halibut filets in the hot skillet with butter and cook for 1-2 minutes per side or until the outside has been browned without overcooking the inside. Use a fish spatula to carefully flip the fish in the pan.

While the halibut rests, drizzle the hot butter from the pan over the top and a squeeze of fresh lemon juice. Enjoy!