Normally, I try to feature a variety of different bloggers and recipes, but apparently, I liked Izzy Cooking so much, I’m back with them already! You can learn more about Izzy here, and check out the other recipe of theirs I’ve recently reviewed, crème brûlée, here. The only thing I changed in this recipe is using Crushed Peppercorn and Garlic Rub in place of the fresh garlic.
Here’s a quick Sous Vide refresher:
Sous Vide is a method of cooking foods in a water bath at a precisely controlled (lower) temperature for an extended period time. The results speak for themselves. You won’t ever worry about overcooking an expensive cut of meat, it will come out perfectly tender and juicy, based on the temperature YOU select, every single time. So far, I notice also that using the sous vide method leaves me time to do other things, as it’s a matter of placing your food in a reusable or zip top bag and into the water, pressing START and it does its thing.
Sous Vide and Seafood
The sous vide method of cooking is a fantastic way to preserve the texture and flavor of your seafood, without ever overcooking. It is also one of the most nutritious methods of cooking, since we are using a lower temperature, we will be retaining more nutrients. Also, it’s just so darn easy, you definitely should give it a try. Okay, let’s jump right in!!
Ingredients
- 1-pound fresh halibut filet
- ¾ teaspoon Crushed Peppercorn and Garlic Rub
- 3 tablespoons unsalted butter, divided
- Salt and pepper to taste
- 4 sprigs fresh thyme
- 1 lemon, thinly sliced
Fresh parsley, for garnish
Instructions
Fill the inner pot of the Deluxe Multi Cooker with water 1″ below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 132° F and the timer for 1 hour; press and hold START.
Slice lemon into about 5-6 slices.
Season Halibut with salt and pepper to taste. Sprinkle with Crushed Peppercorn and Garlic Rub, add thyme and butter to each filet.
Place lemons is a reusable or zip top freezer bag, then add halibut over the lemon in one layer. Use more bags as needed if you are not able to cook in one layer.
When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bag gently in water using the water displacement method.
Water Displacement method – seal the bag almost all the way, leaving a small corner open. Slowly submerge the bag into the water, gently pressing to help air escape. Seal bag when food is completely submerged (but NOT the top of the bag), seal the bag.
Lock the lid and press START. It will display the word “RUN”.
Cooking times:
- If your filets are 1’ thick, cook between 30-45 minutes
- If your filets are 1.5” thick, cook between 45-60 minutes
When the timer is up (or when you are finished cooking based on thickness), press CANCEL. Carefully remove the bag. Use a fish spatula to gently remove halibut from bag and onto plate or board. Pat dry and let rest a few minutes.
Heat your skillet over medium-high heat, adding one tablespoon butter. When butter is foaming, add halibut to skillet and sear about 30 seconds until lightly browned. Remove from pan immediately.
Garnish with parsley, if desired. Serve with lemon wedges.
That’s it! This is a great recipe if you’re just starting out with sous vide, easy and oh, so delicious and buttery! Definitely head over to Izzy Cooking and show them some love, tell them I said hello!
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FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!
NOTE: If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JUNE, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!
Sous Vide Garlic Butter Halibut
Equipment
Ingredients
- 1 lb fresh halibut filet
- ¾ tsp Crushed Peppercorn and Garlic Rub
- 3 tbsp unsalted butted, divided
- kosher salt and pepper, to taste
- 4 sprigs fresh thyme
- 1 lemon, thinly sliced
- fresh parsley, for garnish
Instructions
- Fill the inner pot of the Deluxe Multi Cooker with water1" below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 132° F and the timer for 1 hour; press and hold START.
- Slice lemon into about 5-6 slices.
- Place lemons in a reusable or zip top freezer bag, then add halibut over the lemon in one layer. Use more bags as needed if you are not able to cook in one layer.
- When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bag gently in water using the water displacement method. Lock the lid and press START. It will display the word"RUN".
- Cooking times:§ If your filets are 1’ thick, cook between 30-45 minutes§ If your filets are 1.5” thick, cook between45-60 minutes
- When the timer is up (or when you are finished cooking based on thickness), press CANCEL. Carefully remove the bag. Use a fish spatula to gently remove halibut from bag and onto plate or board. Pat dry and let rest a few minutes.
- Heat your skillet over medium-high heat, adding one tablespoon butter. When butter is foaming, add halibut to skillet and sear about 30 seconds until lightly browned. Remove from pan immediately.
- Garnish with parsley, if desired. Serve with lemon wedges.
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