Sous Vide Halibut

The recipe is based off of instructions at Serious Eats.

Ingredients

  • 2 filets Halibut

  • 1 Shallot, sliced

  • 1 Lemon, sliced thin

  • 2 tsp Butter

  • Salt and Pepper, to taste

Directions

  • Season filets with salt and pepper

  • Add fish to sous vide bag (1 bag per filet)

  • Add 1 tsp butter, and small portion of shallot to bag

  • Add 1 slice lemon to each bag

  • Seal bag using vacuum sealer (or water displacement)

  • Put bags in refrigerator for at least 30 minutes and rest

  • Heat imersion circulator to 133 degrees F

  • Cook Halibut for 30-45 minutes (for thin filets) or 45-60 minutes (for thick filets)

  • Remove from bag, and pat dry, discard contents of bag

  • Sear fish, presentation side down, in cast iron pan with butter, 45 seconds per side

  • Serve and enjoy