More Halibut Please
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Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 0
2 tablespoons butter, then 2 more to sear
4 sprigs fresh thyme
kosher salt
fresh ground pepper
Directions
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Step 1
Bring sous vide up to temp, 130F (54.4C)
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Step 2
While water is coming to temp dust well with fresh salt and pepper and add sprigs of thyme to halibut in 1 gallon ziplock, insert into water sealing with displacement technique.
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Step 3
Cook for 45 minutes
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Step 4
When ready to finish and plate remove from heat and remove thyme and skin from halibut
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Step 5
Add 2 tablespoons of butter to pan, heat on medium high until butter slightly browns and add halibut to sear
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Step 6
Turn on high for 1-2 minutes to place a nice sear on fish
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Step 7
Remove from heat and serve immediately
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Step 0