Sous Vide Halibut

5 from 1 vote

This Sous Vide Halibut is tender, buttery, and restaurant-worthy without the $50 price tag. Let's face it, halibut is often sad and overcooked, but this method guarantees a moist and flaky fish every time!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 277kcal

Author: Mike Cleavenger

Equipment

Ingredients

Quick Cure

1 tablespoon kosher salt
1 tablespoon sugar

Sous Vide Halibut

4 6-ounce halibut fillets (170g per fillet)
4 sprigs of thyme
4 tablespoons unsalted butter (58g)

Saffron Aioli

1 cup water (237mL)
1 pinch saffron (0.5 grams)or 1 teaspoon
2 cloves of garlic sliced
3 large egg yolks
1 tablespoon Dijon mustard
½ lemon squeezed
½ teaspoon chili flakes
½ cup vegetable oil (118mL)
½ cup Extra Virgin Olive Oil (118mL)
salt and pepper to taste

Instructions

Quick Cure

Mix 1 tablespoon salt and 1 tablespoon sugar, coat both sides of the halibut, let rest for 15 minutes, then rinse in ice water and pat dry.

Sous Vide Halibut

Preheat your sous vide water bath to 130°F (54°C).
Place each fillet into a vacuum-sealable bag (or use a heavy-duty freezer bag with the water displacement method) with a pat of butter and thyme, then seal airtight.
Lower the sealed halibut bags into the water bath and cook for 45 minutes.
Carefully remove halibut from bags onto a paper-towel lined plate. (It'll be delicate, handle gently!)
To serve, place the sous vide halibut on a plate with a generous swoosh of the saffron aioli. Enjoy!

Saffron Aioli

In a small saucepan, combine water, sliced garlic, and saffron, simmer until reduce to 2 tablespoons, then remove from the heat and let cool for 5 minutes.
In a food processor, blend egg yolks, Dijon mustard, lemon juice, chili flakes, and saffron reduction, then slowly drizzle in oil until thick and creamy, season with salt and pepper.

Notes

Don't skip the cure - By quickly curing the fish, you firm up the flesh and season it properly.
Temperature control - 130°F (54°C) is the sweet spot for moist, flaky halibut.
Handle with care - Halibut will be fall-apart tender once cooked. Open the bag and slide it out onto a plate, and pat dry with a paper towel.

Nutrition