Cooking halibut sous vide allowed us to guarantee a perfectly cooked piece of fish, one that was moist and tender without the need for stovetop babysitting.
A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody
For our thick-cut halibut fillets, we started by sprinkling the fish with a dry brine, a mixture of salt and sugar. This helped to evenly season the fish throughout, not just on the surface. We then cooked the fillets at 120°F/49°C for a si...