Name: Sous Vide Thick-Cut Halibut Fillets with Lemon Browned Butter
Total time: 1 h 45 min
Ingredients: 2 teaspoons salt; 2 teaspoons sugar; 4 6- to 8-ounce skinless halibut fillets , 1 to 1½ inches thick; 1 tablespoon vegetable oil; 1 lemon; 4 tablespoons unsalted butter , cut into 4 pieces; 1 small shallot , minced; 2 tablespoons capers , rinsed; 2 tablespoons chopped fresh parsley; Salt and pepper

Sous Vide Thick-Cut Halibut Fillets with Lemon Browned Butter

By America's Test Kitchen

Published on July 5, 2018

Time

Sous vide: 30 to 45 minutes; active cooking time; 30 minutes, plus at least 30 minutes salting time

Yield

Serves 4

Sous Vide Temperature

120°F/49°C

Sous Vide Thick-Cut Halibut Fillets with Lemon Browned Butter

Ingredients

Fish

2 teaspoons salt 2 teaspoons sugar 4 6- to 8-ounce skinless halibut fillets, 1 to 1½ inches thick1 tablespoon vegetable oil

Browned Butter

1 lemon 4 tablespoons unsalted butter, cut into 4 pieces1 small shallot, minced2 tablespoons capers, rinsed2 tablespoons chopped fresh parsley Salt and pepper

Before You Begin

We prefer to prepare this recipe with halibut, but firm-fleshed white fish such as cod or hake that is between 1 and 1½ inches thick can be substituted. For more about sous vide cooking, refer to our sous vide guide.

Instructions

Combine salt and sugar in small bowl. Sprinkle halibut evenly on all sides with salt mixture and place on wire rack set in rimmed baking sheet. Refrigerate for at least 30 minutes and up to 45 minutes.

for the fish

Using sous vide circulator, bring water to 120°F/49°C in 7-quart container. (If you prefer your fish to be fully opaque, set your sous vide bath to 135°F/57°C.)

Pat halibut dry with paper towels and brush with oil on all sides. Individually wrap each fillet with plastic wrap, and then arrange in single layer in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until fillets are fully submerged, then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and seal bag fully. Cover and cook for at least 30 minutes or up to 45 minutes.

for the browned butter

Cut away peel and pith from lemon. Holding fruit over small bowl, use paring knife to slice between membranes to release segments. Cut segments crosswise into ½-inch pieces. Squeeze membranes over bowl to release juice; discard membranes and seeds.

Cook butter in small saucepan over medium heat, swirling constantly, until butter melts and turns dark golden brown and has nutty aroma, 4 to 5 minutes. Stir in shallot and cook until fragrant, about 30 seconds. Off heat, stir in capers, parsley, and lemon segments and juice. Season with salt and pepper to taste; cover to keep warm.

Gently transfer halibut to cutting board and discard plastic. Pat fillets dry with paper towels and transfer to dinner plates. Spoon sauce over fillets and serve.