Sous Vide Barracuda
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 2
2 (6-ounce) skin-on barracuda fillets
Kosher salt and freshly ground black pepper
1 teaspoon extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
Season the barracuda with salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Gently remove the fish from the bag and pat dry. Remove the fish from the bag and pat dry.
Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, add the barracuda, skin-side down. Cook until skin is crisp and golden brown, about 1 minute. Serve.