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Simple Pan-Seared Sous Vide Halibut Recipe
INGREDIENTS
• 4 (8-oz) pieces of halibut, no more than 11/2 inches thick
• Kosher salt to taste
• 2 teaspoon extra virgin olive oil
• 4 lemon wedges
Caution: Foods are not pasteurized under low temperature (i.e. below 55°c or 131°F) and so may pose a health risk to certain individuals.
These individuals include pregnant women, young children, the elderly or otherwise immune-compromised. Those individuals should
stick to the FDA food code guidelines instead of this table. For further details please refer to Food Safety section.
DIRECTIONS
1. Preheat your water bath to 131°F / 55°C
2. Season halibut with salt and coat with 1 teaspoon of the olive oil (using a brush or your fingers). Vacuum seal the
halibut or place it in a 1-gallon Ziploc bag using the water displacement method.
3. Lower bagged halibut into the water bath and cook for 15 minutes.
4. Remove the bag from your bath. Carefully transfer the cooked halibut to a paper towel-lined plate or tray to blot
away any moisture. (Note: the cooked fish is extremely delicate, so it will flake apart very easily—a fish spatula is
a good tool to use here.)
5. Heat a nonstick pan over medium heat with the remaining 1 teaspoon of olive oil until the oil shimmers.
6. Place the halibut pieces in the pan and sear until light golden brown, about 1-2 minutes.
7. Carefully flip each piece of the halibut, and cook 30 seconds more.
8. Transfer halibut pieces to plates, garnish each with a lemon wedge, and serve with your choice of sides.
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SOUS VIDE COOKING RECOMMANDATION
• 131° F (55°C)
• 0 Hours 15 Minutes