Sous Vide Snapper
Discover how to perfectly cook Sous Vide Snapper with this foolproof recipe. Learn the secrets to tender, flavorful fish that will impress your guests!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: Various
Ingredients
Scale
- 12 oz (340 g) Snapper fillet, fresh or frozen
- 1/2 tsp (3 ml) Salt
- 1/4 tsp (1 ml) Black Pepper
- 1 tbsp (15 ml) Olive Oil (optional)
Instructions
- Select your preferred temperature from the chart below and fill your pot or sous vide container with water. Attach the immersion circulator and adjust it to the desired temperature.
- Thoroughly dry the snapper fillets with a paper towel, then apply your chosen dried seasonings or butter. Position the snapper in a vacuum-sealed bag in a single layer, or use the water displacement technique to eliminate air.
- After the water reaches the set temperature, immerse the fish in the water bath, using weights or clips to keep it submerged. Let it cook for 30 to 45 minutes, depending on its size or whether it’s frozen.
- When cooking is complete, lift the bag from the water bath using tongs and gently open it. Dab the fillets dry with paper towels, then proceed with any of the finishing techniques suggested below.
- Modify the seasonings to taste and savor your dish!
Notes
- Marinate the snapper fillet in a blend of lemon juice, garlic, and herbs prior to cooking for a tastier dish.
- Experiment with various herbs and spices like dill, thyme, or paprika to elevate the flavor of the snapper.
- Sear the cooked snapper fillet in a hot skillet with a drizzle of olive oil for a crispy outer layer.
Nutrition
- Calories: 250
- Fat: 10g
- Protein: 40g
Find it online: https://sousviderecipe.com/sous-vide-snapper/