Go Back Email Link
–+ servings

Sous Vide Butter-basted Halibut (Video)

Indulge in sous vide perfection: Butter-Basted Halibut. Elevate your dining experience with this melt-in-your-mouth delight that is so easy to make!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Course dinner, Main Course
Cuisine French
Servings 2 servings
Calories 311 kcal

Equipment

Ingredients
  

Ingredients

  • 1 pound fresh halibut filet cut into two pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon Freshly ground black pepper or to taste
  • 2 tablespoons unsalted butter divided
  • 4 sprigs fresh thyme

Garnish

  • Fresh parsley
  • Lemon wedges

Instructions
 

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 130°F/54⁰C and the timer for 1 hour; press and hold START.

BRINE – Season the halibut with 1/2 teaspoon salt and let rest for 15 minutes, up to one hour. Pat dry.

  • Season Halibut with remaining salt, and pepper. Top with 1 tablespoon butter on each filet.
    1 pound fresh halibut filet, 1 teaspoon kosher salt, 1 teaspoon Freshly ground black pepper, 2 tablespoons unsalted butter
  • Add halibut to Large Reusable Storage Bag or zip top freezer bag in one layer. Add sprigs of thyme to each piece of halibut.
    4 sprigs fresh thyme
  • When you hear beeps and ADD is displayed on the Deluxe Multi Cooker, 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 time that you set it for.
  • 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 and put onto a small sheet pan. Remove thyme, then pat the halibut dry and let rest for a few minutes.
  • Turn your broiler to HIGH, and broil halibut for 3-5 minutes, until lightly browned on top.
  • Garnish with parsley, if desired. Serve with lemon wedges.
    Fresh parsley, Lemon wedges

Notes

You can alternatively keep the halibut in the reusable bag and place the bag in ice water for 5 minutes or until chilled. Dry the bag and label it, then place in the refrigerator up to 48 hours or the freezer up to three months.

Nutrition

Calories: 311kcalCarbohydrates: 1gProtein: 43gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 141mgSodium: 1319mgPotassium: 1016mgFiber: 1gSugar: 0.01gVitamin A: 602IUVitamin C: 3mgCalcium: 32mgIron: 1mg
Keyword halibut, sous vide
Tried this recipe?Let us know how it was!