For those who love seafood, halibut is a true gem. Its mild flavor and firm texture make it a favorite among fish lovers. Cooking halibut sous vide ensures it stays tender and moist, allowing it to soak up the rich flavors of butter and lemon. If you’re looking to impress with a simple yet elegant dish, this recipe will guide you to perfect results every time.
Steps
- Season the halibut fillets generously on all sides with salt and pepper. Place each fillet in a single layer within one or more zipper-lock bags.
- Evenly distribute 2 tablespoons of butter between the bags, along with optional gentle aromatics like thyme, parsley, or dill, and thinly sliced shallots or grated citrus zest. Ensure the bag is closed, then let the halibut rest in the refrigerator for a minimum of 30 minutes, up to overnight.
- Preheat your sous vide cooker to the desired temperature according to your preferred texture (refer to the temperature chart). Use the water displacement method to remove air from the bags, then place the bags in the preheated water bath. Cook the halibut for 30 to 45 minutes for 1-inch fillets, or 45 minutes to an hour for fillets up to 2 inches thick.
- After cooking, gently remove the halibut from the bags, using your hands or a fish spatula, and place it on a double layer of paper towels. Pat the surface dry with another paper towel, discard the aromatics, and remove the skin if desired.
- Melt the remaining 2 tablespoons of butter in a heavy skillet over medium-high heat until the foaming subsides. Add the halibut, presentation side down, and cook without moving until it is lightly browned, around 30 to 45 seconds.
- Add optional aromatics such as thyme, garlic, and shallots to the pan, continuing to cook while basting the halibut with hot butter for about 1 1/2 minutes until the first side is well-browned. Flip the fillet and allow the second side to brown for an additional 15 to 30 seconds.
- Transfer the seared halibut to a paper towel to absorb excess fat. Serve immediately.
Ingredients
- basted sous vide halibut recipe:
- 4 halibut fillets, each weighing approximately 6 ounces (170 g)
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons (55 g) unsalted butter, divided
- Optional fresh herbs: thyme, parsley, or dill
- Optional aromatics: thinly sliced shallots or grated citrus zest
Nutritional Values
Calories: 1040 | Fat: 44g | Saturated Fat: 24g | Cholesterol: 496mg | Sodium: 1820mg | Carbohydrates: 0g | Dietary Fiber: 0g | Sugars: 0g | Protein: 152g | Vitamin C: 0mg | Calcium: 72mg | Iron: 0mg | Potassium: 3600mg
FAQ
- What is the ideal temperature for sous vide cooking halibut?
- Halibut can be cooked sous vide at various temperatures depending on the desired texture. For a tender, near-raw layer, aim for 120°F (49°C). For a moist and flaky result, 130°F (54°C) is recommended. If you prefer a firmer texture, go for 140°F (60°C), but be cautious as it approaches toughness.
- How long should halibut be cooked sous vide?
- The cooking time for sous vide halibut depends on the thickness of the fillets. For fillets about one inch thick, 30 to 45 minutes is sufficient. For thicker fillets, up to two inches, extend the time to 45 minutes to an hour.
- Should you brine halibut before sous vide cooking?
- Brining halibut can enhance its flavor and texture. Both water and dry brining are effective, with dry brining being more convenient. A 30-minute dry brine with salt will provide a well-seasoned and firmer texture without delaying the cooking process.
- Do you need a vacuum sealer for sous vide halibut?
- A vacuum sealer is not necessary for sous vide halibut. Instead, use the water displacement method with a regular zipper-lock bag to remove air. This method protects the fish from being crushed and preserves its shape.
- How should you serve sous vide halibut?
- After sous vide cooking, halibut can be seared in butter with aromatics like thyme, garlic, or shallots. Start with the presentation side down for a golden-brown finish, and serve immediately for a flavorful and tender dish.
Tips
- Choose the Optimal Temperature: For a moist and tender halibut with a flaky texture, aim for a cooking temperature of 130°F (54°C). This balance offers a firm yet tender result without the risk of toughness.
- Utilize the Water Displacement Method: Instead of using a vacuum sealer, which might dent the delicate fish, opt for the water displacement method to remove air from the bag. This will help maintain the halibut’s shape and texture.
- Dry-Brine for Improved Flavor: Enhance the flavor and texture of your halibut by dry-brining it. Simply rub the fillets with salt and let them rest for about 30 minutes before cooking. This method is convenient and results in well-seasoned fish.
- Finish with a Butter Baste: After cooking sous vide, sear the halibut in butter with aromatics like thyme or garlic. Baste the fish with the melted butter for added richness and flavor, ensuring a deliciously browned exterior.
Equipment
- Basted Sous Vide Halibut recipe, the main equipment you might need to purchase includes:
- Sous vide precision cooker
- Vacuum sealer (optional, since the recipe suggests using the water displacement method instead)
- Heavy skillet
