Saturday, February 13, 2010

Sous Vide Halibut

By Diana Hsieh

Thanks to a hint from Travis on OEvolve, I recently made halibut in my Sous Vide Supreme. (I've cooked salmon sous vide before, using the same time and temperatures as below -- with great results.) Travis' description of "jaw-droppingly good" was not even remotely adequate!

I cooked two fillets -- with zest and juice from two clementines, plus about two teaspoons of rosemary, plus a bit of salt -- at 130 F for just a bit over an hour.

After removing the fish from the Sous Vide Supreme, I drained the juice from the bag into a small frying pan, reduced it by about half, removed it from the heat, then stirred in about a tablespoon of butter until melted. Meanwhile, I kept the fish in the bag, under a towel to stay warm. Then I served the fish, pouring the sauce on top.

It was spectacular. Every bite was perfectly meaty and delicate, just barely infused with the orange and rosemary flavors.

After making such a perfect meal -- but spending just about 15 minutes on it -- I really can't see the point of eating out! And that's not the first time I've had that thought with sous vide cooking. I'm so impressed with it.

P.S. If you want to acquire the fabulous device that is a Sous Vide Supreme....

Special Offer: Easy Sous Vide Demi Promo Package. Shop Now!

Comment Rules

Rule #1: You are welcome to state your own views in these comments, as well as to criticize opposing views and arguments. Vulgar, nasty, and otherwise uncivilized comments will be deleted.

Rule #2: These comments are not a forum for discussion of any and all topics. Please stay loosely on-topic, and post random questions and comments in the designated "open threads."

Rule #3: You are welcome to discuss the merits (or lack thereof) of products. Spam comments will be deleted.

You can use some HTML tags in your comments -- such as <b>, <i>, and <a>.

Back to TOP