Sous Vide Halibut

Here I am bringing another sous vide recipe your way. This is not meant to sway you to buy one. I think I have said this before, but I never planned on having one. It was a gift and I wanted to find recipes to use with it. My best luck has been with seafood, so I wanted to share a favorite from this summer.

We love halibut because we can get it fresh, wild, and on sale when it is halibut season. You don’t want to waste it by drying it out, so the sous vide method works well because it cooks it through, but it makes the halibut so rich and buttery. And all it takes is a few minutes to prep it.

If you look below and wonder where the recipe is…you probably missed it. It’s that short!

Fish in a bag…

And done!

Directions for Sous Vide Halibut

  • 1 inch thick (approximately) filet of Halibut
  • 2-3 Tablespoons butter (or substitute)
  • 1 sprig rosemary (or other fresh herb you like)
  • Kosher salt
  • Pepper

Begin by sprinkling salt and pepper on the fish along with any other seasoning you like. Then place all of the ingredients in your bag (I use a freezer bag) then use water displacement or a vacuum sealer for it. Refrigerate for 30 minutes or up to overnight. Prepare the sous vide to 130-135 degrees F depending on how you like your fish (we go on the higher side). When ready, place the bag in and cook for 45 minutes. Serve!

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