Sous Vide Thick-Cut Halibut Fillets with Lemon Browned Butter

Name: Sous Vide Thick-Cut Halibut Fillets with Lemon Browned Butter
Yield: Serves 4
Ingredients: 2 teaspoons, salt; 2 teaspoons, sugar; 4 6- to 8-ounce, skinless halibut fillets, 1 to 1½ inches thick; 1 tablespoon, vegetable oil; 1 , lemon; 4 tablespoons, unsalted butter, cut into 4 pieces; 1 , small shallot, minced; 2 tablespoons, capers, rinsed; 2 tablespoons, chopped fresh parsley; , Salt and pepper

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Main Courses

Fish & Seafood

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

SERVES4

TIMESous vide: 30 to 45 minutes; active cooking time; 30 minutes, plus at least 30 minutes salting time

Sous Vide Temperature120°F/49°C

Sous Vide Thick-Cut Halibut Fillets with Lemon Browned Butter

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

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...

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