Description
This sous vide recipe will help you create tender, flaky halibut that rivals restaurant quality. Your fish will turn out moist and perfectly cooked when you control the temperature precisely.
The recipe pairs temperature-controlled cooking with butter, herbs, and garlic to create something special. Your halibut will stay naturally moist while developing deep, rich flavors.
Ingredients
Scale
- 4 halibut filets (5–6 oz each)
- Kosher salt
- 2–3 tablespoons butter
- Fresh herbs (thyme, dill, or parsley)
- 2 cloves garlic, smashed
- Fresh lemon for serving
Instructions
- Season and Rest: Pat the halibut dry and add a generous amount of salt. The fish should rest in the refrigerator for 30 minutes to improve flavor.
- Prepare Water Bath: Your sous vide machine should be set between 104°F and 140°F (40°C-60°C). Choose the temperature based on your preferred texture.
- Bag the Fish: Add halibut to a vacuum-seal bag along with butter, herbs, and garlic. The filets need to stay in a single layer.
- Cook: Put the sealed bag into the water bath. Cook for 30-45 minutes for one-inch filets. Thicker pieces need 45-60 minutes.
- Finish: Remove fish from the bag with care and pat it dry. You can create a golden crust by searing quickly in hot butter for 30-60 seconds on each side.
Notes
The fish texture stays best when cooked under one hour
Use high-quality fish that’s suitable for raw consumption
A brine bath before cooking helps create firmer texture
Acidic ingredients in the bag can change the fish’s texture
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Seafood
- Method: Sous Vide
- Cuisine: European