Sous Vide Butterbasted Halibut
Learn how to perfectly cook Sous Vide Butterbasted Halibut with this easy recipe. Tender, flavorful, and sure to impress your dinner guests!
- Prep Time: 5 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sous Vide and Searing
- Cuisine: Various
Ingredients
Scale
- 4 halibut fillets, about 6 ounces (170g) each
- Salt and freshly ground black pepper
- Fresh herbs, such as thyme, parsley, or dill (optional)
- Aromatics, such as sliced shallots or grated citrus zest (optional)
- 4 tablespoons (55g) unsalted butter, divided
Instructions
- Generously sprinkle salt and freshly ground black pepper all over the halibut fillets.
- Arrange the halibut pieces in a single layer in one or more zipper-lock bags. Distribute 2 tablespoons of butter equally among the bags. Optionally, add mild aromatics like thyme, parsley, or dill; finely sliced shallots; or grated citrus zest. Avoid adding large food chunks or acidic items, as they may affect the fish’s shape and texture. Seal the bag(s) and allow the halibut to chill in the refrigerator for a minimum of 30 minutes and up to a whole night.
- Adjust your sous vide device to the recommended temperature (refer to note) and let it warm up while the halibut is resting. Expel all air from the bag(s) using the water displacement technique, then submerge the halibut-filled bags in the preheated water. Cook for 30 to 45 minutes for fillets that are 1-inch thick, or 45 minutes to an hour for those up to 2 inches.
- Gently extract the halibut from the bag(s) using your hands or a fish spatula. Lay the fish on a double layer of paper towels, then carefully pat the surface dry with another paper towel. If used, discard the aromatics and remove the fish skin.
- Melt the remaining 2 tablespoons of butter in a sturdy skillet over medium-high heat until the foam diminishes. Gently place the halibut with the presentation side facing down and cook without moving it until it gets a light brown color, lasting about 30 to 45 seconds. You can sear between 1 and 4 pieces at a time. Optionally, introduce aromatics like thyme, garlic, and shallots, and continue cooking. Tilt the pan and spoon the hot butter over the halibut until the first side achieves a deep brown color, taking roughly 1 1/2 minutes in total. Turn the fish over and let the other side brown for another 15 to 30 seconds.
- Move the halibut to a paper towel to remove excess oil. Serve right away.
Notes
- Experiment with various fresh herbs and aromatics to tailor the flavor of the halibut.
- Ensure the halibut fillets are thoroughly dried before searing for a crisp outer layer.
- Adjust the cooking time according to the fillets’ thickness for best results.
Nutrition
- Calories: 260 kcal
- Fat: 11 g
- Protein: 38 g
Find it online: https://sousviderecipe.com/sous-vide-butterbasted-halibut/