Sous Vide Halibut
Halibut, a large saltwater fish, is easy to overcook using conventional methods. But with the Anova Sous Vide Precision Cooker, it’s perfect every time. This halibut recipe is delicious when cooked on its own, and even better if you add fresh herbs and a lemon slice or two to the bag before cooking.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Prep Time: 00:10
Recipe Time: 00:30
132F / 55.6C
- 2 (6-ounce) halibut filets
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- Set the Anova Sous Vide Precision Cooker to 132°F (55°C).
- Season the halibut with salt and pepper and place in a large zipper lock or vacuum seal bag with 1 tablespoon olive oil. Seal using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes.
- When the timer goes off, remove the bag from the water bath. Carefully remove the halibut from the bag and pat dry with paper towels.
- Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the halibut and sear for 1 minute on each side. Transfer to a plate and serve.