Sous Vide Halibut Fillets with Blood Orange Sauce
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
Ingredients for 2
2 (5- to 6-ounce) skinless halibut fillets
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil, divided
3/4 cup freshly squeezed blood orange juice
1/2 teaspoon fish sauce
1/4 teaspoon light brown sugar
2 blood oranges, rind and pith removed, flesh cut into segments
1 scallion, thinly sliced
Set the Anova Sous Vide Precision Cooker to 129ºF (54ºC).
Season halibut fillets with salt and pepper. Place in a large zipper lock or vacuum seal bag with 1 tablespoon olive oil. 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 20 minutes.
Meanwhile, prepare the sauce: Bring blood orange juice to a boil in a small saucepan over medium-high heat. Continue to boil until juice is reduced to a syrup, about 10 minutes. Remove from the heat. Stir in the fish sauce and light brown sugar.
When the timer goes off, remove the bag from the water bath. Remove the halibut from the bag and pat dry.
Heat remaining 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add the halibut and sear until golden brown on one side, about 1 minute.
Plate the halibut with the blood orange segments. Drizzle with blood orange sauce and top with scallions. Serve.