Halibut with Lemon And Garlic Sauce
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Pro-level cooking techniques made simple.
Ingredients for 1
1 clove garlic minced
6 tbsp olive oil
1 tsp dried basil
1 tsp sea salt
1 tsp black pepper
1 tbsp fresh lemon juice
1 tbspn parsley (fresh preferred, chopped)
2 6 oz halibut fillets
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
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Step 2
In a bowl, mix together garlic, olive oil, basil, sea salt, parsley, black pepper, and lemon juice. Place halibut fillets in resealable bags and pour most of the marinade (I like to keep a little to pour on the fish after it has cooked) over the fish. Cover or seal and place in the fridge for 1-2 hours, turning occasionally.
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Step 3
Cook fillets in the bags with the marinade in the sous vide for 45 min at 130 degrees.
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Step 4
Heat up a pan with a little bit of oil until it gets very hot. Place the fillets in the pan and seat for 1-2 min on each side.
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Step 0
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