Guys n gals, let’s chat about Easy Sous Vide Halibut (cooks perfectly every time)!. This dish is not your regular seafood. Its tenderness, its flavourful aroma, and the fact that it comes out perfect every single time make it stand out. Ideal for special dinners, parties, or even if you choose to dine alone in style – this succulent dish checks all the boxes.
Now I hear ya asking… Chef, why all the fuss about this halibut? Well, apart from the fact that it’s downright delectable, a lot of my followers have expressed their love for this recipe because it’s foolproof. You got it right! No chance of overcooking or drying out your beloved halibut. Now, isn’t that just dandy?
Moving on to some important details, the time you need to make this fantastic recipe is –
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 4
- Yield: 4 servings
Feeling excited? So, grab your apron and let’s get cooking!
Ingredients & Equipment You’ll Need
- 4 halibut fillets (6 ounces each)
- Salt, to taste
- Pepper, to taste
- 4 tbsp olive oil
- 4 tbsp unsalted butter
- 2 cloves garlic
- 2 sprigs fresh thyme
And for equipment, you’re going to need a sous vide precision cooker and a large skillet.
The halibut is naturally delicious, especially when cooked with sous vide, locking in its natural flavours. The rest of the ingredients are there to elevate its taste. For vegetarian option you can replace butter with margarine – just make sure it’s unsalted.
How To Make Easy Sous Vide Halibut (Cooks Perfectly Every Time)
- First, season the halibut fillets generously with salt and pepper on both sides.
- Place the fillets in a zip-lock, add olive oil, butter, garlic, and thyme. Seal the bag and shake gently to ensure the halibut is coated with all the good stuff.
- Now, hook your Sous Vide precision cooker, set the temperature to 50��C (122��F) and the time for 1 hour.
- Submerge the bag in the water bath and let it cook. Be patient, it’s worth it!
- After the time has passed, remove the bag and pat dry the fillets. Heat your skillet and sear the fillets for about 1 minute each side.
Tips for The Best Results
- Don’t rush – let the sous vide do its magic.
- Don’t over-sear – just a quick minute on each side in a hot skillet will do.
Storage Tips
- Refrigerate leftovers within two hours in a shallow covered container.
- If stored properly, it will keep for up to three days in the refrigerator.
Frequently Asked Questions
Q: Can I use other fish fillets for this recipe?
A: Yes, you could. However, time and temperature might vary depending on the type and size of the fillet.
Q: I don’t have a sous vide tool. Can I still cook this dish?
A: Sous vide is an essential part of this recipe. However, you could try baking or pan searing – just bear in mind it won’t be as tender or foolproof.
Q: Can I replace thyme with other herbs?
A: Absolutely. Rosemary or dile would also taste amazing.
Q: What side dishes would you recommend?
A: A light salad, roasted veggies or some creamy mashed potatoes complement the halibut well.
Q: Can I freeze the sous vide halibut?
A: Yes, cooked halibut can be frozen for up to one month.
Nutritional Facts of Easy Sous Vide Halibut (Cooks Perfectly Every Time)
Each serving provides:
- Calories: 300
- Saturated fat: 6g
- Cholesterol: 80mg
- Sodium: 720mg
- Protein: 36g
The verdict is out: the Easy Sous Vide Halibut is definitely worth trying out. The delicate and juicy nature of the dish is simply off the charts! Pair it with some creamy mashed potatoes, pop open a Chardonnay, and you are in for a treat. Bon app��tit, foodies!
0 Comments