Sous Vide Halibut Recipe
Halibut is a large saltwater fish has become a favorite of restaurant chefs for its thick fillets that cook likesteak. However, just like steaks, Halibut fillets are very easy to overcook since its meat is very fragile. If you have tried cooking halibut using conventional methods yourself, I am sure you must have struggled with reaching a medium rare center.
Fortunately, there is a simple method you can try to get perfectly cooked Halibut every time, and that isby cooking with sous vide. Read on to find out all you need to know about cooking Sous Vide Halibut.
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Salt to Taste
Pinch of Saffron
Orange and Lemon Zest
Mint leaves, Tomatoes
Extra Virgin Olive Oil
Zip lock bag
Once you have gathered all your ingredients, here are the 7 simple steps that you need to follow inorder to make a gourmet Sous Vide Halibut dish.
Step 1: Preheat Your Sous Vide
First thing’s first, set up your Sous Vide machine and preheat it to 140 degrees Fahrenheit. You maythink that 140 degrees Fahrenheit is too low for cooking, but since you are using a Sous Vide machine,you don’t need to set a high temperature because unlike conventional cooking methods, the Sous Videmachine provides even cooking with its water bath.
Step 2: Season and Marinade the Halibut Fillets
As you preheat your Sous Vide machine, next thing you need to do is simmer the fish stock, wholebutter, a pinch of saffron, orange zest, and mint leave over medium heat in a pot. While you are waitingfor the marinade to get warm in the pot, you should start seasoning the Halibut fillets with some salt.After simmering the Halibut marinade, place your fillets inside the zip lock bag and pour the marinadeinside the bag. Seal the zip lock bag and set it aside.
Step 3: Season The Zucchini
The next ingredient you will need to prepare is the Zucchini. Place your zucchinis inside a separate ziplock bag and then add a pinch of salt, lemon zest, and extra virgin olive oil. When adding youringredients in the zip lock bag, make sure that you each zucchini is covered with the seasoning.Once the zucchinis are in place, carefully seal your zip lock bag and set it aside.
Step 4: Make The Tomato Compote
In a separate pot, simmer some garlic in extra virgin olive oil over medium heat. As you simmer yourgarlic, add some salt for seasoning. While simmering the garlic, place your freshly sliced tomatoes insidea separate zip lock bag and add in a pinch of salt and fresh basil.Once the garlic has been simmered and browned, add it into the zip lock bag and thoroughly mix it with the tomatoes. After mixing the ingredients in the bag, seal it and set aside.
Step 5: Vacuum Seal The Food Zip lock Bags
Make sure that all the ingredients are evenly placed inside their separate zip lock bags. Once the foodsare in place, it’s now time to vacuum seal them. Don’t worry if you don’t have a vacuum sealer, you caneasily do so with the use of a pot filled with water.To vacuum seal your zip lock bags, simply unzip it and make a small opening that is about an inch inlength. Next thing you should do is slowly submerge the zip lock bag until the bag seals itself tightlyaround the food. Slowly submerge the zip lock bag until all the air inside it is gone, and zip it shut onceagain. Be careful not to completely submerge your zip lock bag in water when doing this, you wouldn’twant any water to actually get inside the zip lock bags.
Step 6: Place The Zip lock Bags in The Sous Vide
After vacuum sealing each zip lock bag, you can now start cooking your food in the Sous Vide. The firstbag that should go in your Sous Vide is the zucchini. Place it inside the Sous Vide bath for 12 minutes.After 12 minutes, add the Halibut and tomato compote bag in the Sous Vide bath and continue to cookall of the ingredients for another 12 minutes.
Step 7: Plate The Ingredients
After cooking the food in the Sous Vide bath, you may now remove the bags from the bath and set themaside for plating. The first step to plating this Sous Vide Halibut dish is using a vegetable peeler to make ribbon-like noodles from your zucchini. Once you have made several ribbon slices from your zucchini,place the ribbon slices on the bottom of your plate in a folded manner.
After plating the zucchini, take your Halibut fillet and place it on top of your zucchini ribbons. Next, topoff your Halibut fillet with the tomato compote and drizzle it with the Halibut fillet marinade. To finishplating the dish, garnish it with some fresh basil and mint leaves.
Serving Size: 1
Amount Per Serving:
Calories: 396Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 112mgSodium: 680mgCarbohydrates: 20gFiber: 6gSugar: 11gProtein: 42g
© Dani Conde