Sous Vide Halibut
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Pro-level cooking techniques made simple.
Ingredients for 2
2 (6-ounce) halibut filets
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 132°F (55°C).
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Step 2
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.
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Finishing Steps
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Step 0
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.
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Step 1
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.