Sous Vide Garlic Butter Halibut
Fresh Halibut is so delicious when cooked in a silky garlic butter sauce, and incredibly easy to make using the Sous Vide method!
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.
Nutrition
Calories: 181kcalCarbohydrates: 1gProtein: 21gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 78mgSodium: 145mgPotassium: 510mgFiber: 0.2gSugar: 0.2gVitamin A: 386IUVitamin C: 5mgCalcium: 15mgIron: 0.4mg
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