Halibut with Orange Butter
Halibut is a firm but flaky fish that is easy to over-cook with traditional cooking methods. With the sous vide method of cooking, you can rest assured that you won’t over-cook your fish. Plus, you can cook it in its own juices and add some flavors like the orange and butter in this recipe. Sear the fillets at the last minute for the shortest amount of time possible and you’ll end up with restaurant quality fish on your dinner table.Featured In My CookbookMake It Sous Vide Jump to Recipe (or scroll for photos and riveting information...)
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Halibut with Orange Butter
- Prep Time: 20 m
- Cook Time: 30 m
- Total Time: 50 m
- Servings: 2
- 2 6-ounce fillets of halibut (leave the skin on)
- salt and freshly ground black pepper
- 1 to 2 teaspoons orange zest finely chopped
- 1 tablespoon butter cut into two chunks
- 2 tablespoons orange juice
- olive oil
- fresh parsley chopped
- Pre-heat the sous vide water bath to 122ºF.
- Season the halibut fillets with salt, pepper and fresh orange zest. Transfer the fillets into a zipper lock plastic bag in one layer. Top each fillet with a chunk of butter and squeeze the orange juice into the bag. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
- Cook in the sous vide bath for 30 minutes, or as long as an hour.
- Remove the halibut from the water bath and transfer the fillets to a clean kitchen towel to dry well. (If you don’t like skin on fish, remove it now – it should peel right off with your fingers.)
- Pre-heat a skillet over medium-high heat. Add the olive oil to the pan and when both the pan and oil are very hot (almost smoking), sear the halibut, skin side down for about a minute and then flip it over gently and sear for another 30 seconds on the flesh side. Transfer the seared fish to a serving plate (or plates). Pour the juice from the bag into the skillet for just 30 seconds to heat it fully and then pour it over the fish. Top with a little fresh parsley and serve.