More Halibut Please

130F = 54.4C This is a great way to cook halibut, tender and moist in 45 minutes. Finish with a sear in butter!

Author

Doug Henderson

Prep Time: 00:15

Recipe Time: 00:45

Temperature : 130F / 54.4C

Ingredients

• 2 tablespoons butter, then 2 more to sear
• 4 sprigs fresh thyme
• kosher salt
• fresh ground pepper

Directions

1. Bring sous vide up to temp, 130F (54.4C)
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.
3. Cook for 45 minutes
4. When ready to finish and plate remove from heat and remove thyme and skin from halibut
5. Add 2 tablespoons of butter to pan, heat on medium high until butter slightly browns and add halibut to sear
6. Turn on high for 1-2 minutes to place a nice sear on fish
7. Remove from heat and serve immediately