Halibut with Lemon And Garlic Sauce

Author

Mustafa Abdullah

Prep Time: 00:00

Recipe Time: 00:45

Temperature : 135F / 57.2C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
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.
3. Cook fillets in the bags with the marinade in the sous vide for 45 min at 130 degrees.
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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