Sous Vide Halibut
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!)
Ingredients for 2
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.