Sous Vide Halibut
September 28, 2017
Halibut is traditionally a firm fish, which makes it great for searing. Since the fish is usually pretty firm, it also tends to become really dry with traditional cooking methods. Sous vide lets you ensure the halibut stays perfectly moist and flaky, while still being able to obtain an amazing golden brown sear.
- Prep: 5 mins
- Cook: 45 mins
2 Halibut Filets; I ordered mine from Omaha Steaks.
2 Tbs Butter
[140F for 45 minutes] Traditional texture (a bit tougher) and much more dry than the temperatures below.
[130F for 45 minutes] My favorite temperature as it's moist but still firm enough to sear it without worrying about it falling apart.
[120F for 45 minutes] Most tender, but still nearly raw.
1Dry brine halibut by generously salting both sides (or use a 50/50 ratio of salt/sugar) and place back in refrigerator for a minimum of 30 minutes or up to 24 hours.
2Preheat water bath to your desired temperature shown above; I prefer 130F.
3Gently place the halibut filets in a Ziploc bag. Add a bit of oil and fresh dill to the bag. Place into the water bath using the water displacement method.
4Cook for 45 minutes, or about an hour and 15 minutes if frozen.
5Remove from water bath and gently pat the halibut dry with paper towels. This is crucial for obtaining a nice quick sear.
6Pre-heat a cast iron or stainless steel pan with avocado oil on medium-high/high heat.
7Add halibut, followed by a tablespoon or two of butter and fresh herbs.
8Baste the halibut with butter as it cooks, 1-2 minutes (you only need to sear the one side).
9Remove and serve!