Sous Vide Halibut -

5 from 1 vote

Sous Vide Halibut

If you're looking for the best way to cook tilapia, try Sous Vide Halibut! This method cooks delicately in a temperature-controlled water bath to ensure a perfectly cooked piece of halibut that's ready for finishing or eating as-is!

Prep Time10

Cook Time30

Course: entree, fish, Main Course, Proteins

Cuisine: American

Keyword: how to sous vide halibut, sous vide fish, sous vide halibut

Servings:

Calories: 212kcal

Author: Valerie Skinner

Equipment

Ingredients

16 oz Halibut filets
½ tsp Salt
¼ tsp Black Pepper
1 tbsp Butter

Instructions

Choose your desired temperature using the table below and fill your pot or sous vide container with water. Add the immersion circulator and set the correct temperature.
Pat the halibut dry completely, then add desired dried seasonings and/or butter. Place the halibut in a vacuum-sealed bag in a single layer or use the water displacement method to remove the air.
Once the water has come up to temperature, submerge the fish into the water bath and use weights or clips to keep it down. Cook for 30-45 minutes depending on the size or if it's frozen.
Once it's finished cooking, remove from the water bath with tongs and carefully open it. Pat dry with paper towels, then use any of the finishing methods below. Adjust seasonings and enjoy!

Notes

⏲️Best Time and Temperature To Cook Halibut

What temperature do you sous vide halibut and for how long? This depends on how well you like it cooked and what type of fish it is. Generally, you can expect your fish to be cooked in about 30 minutes at a temperature ranging from 125F - 135F for the best flavor and texture.

Rare: 125F for 30 minutes - This will produce fish that is slightly pink in the center and will have a more raw taste. Use this time and temperature if you plan on finishing the dish with a high heat method.
Medium: 130F for 30 minutes - This is the perfect temperature to cook your fish if you're looking for something with a slightly firm texture while still being moist and tender. This is the temperature you want to aim for if you are planning on finishing or browning the top.
Well Done: 135F for 30 minutes - This will give you fish that is cooked all the way through and has a slightly firmer flaky texture but is still moist and delicious. Use this temperature if you are planning to eat the fish without finishing to avoid overcooking.

🔥Finishing

There are 4 ways to finish your halibut after it has been cooked sous vide. Keep in mind that fish can be extremely delicate after cooking with all of its moisture so handle your fish with care to prevent it from breaking.

Skillet - This is the best way to finish sous vide fish. Simply heat up a skillet on medium-high heat with some oil. Sear each side of the fish for about 1 minute or until it becomes slightly browned and crispy. Remove from the pan and serve immediately.
Broiling - To broil sous vide fish, preheat your oven to the highest broil setting. Place your fish on a lightly oiled baking sheet and place it in the oven. Broil for 1-2 minutes or until the top becomes slightly browned and crispy. Remove from the heat and serve immediately.
Grilling - Preheat your grill to medium-high heat and oil the grates. Grill your fish for 1-2 minutes per side or until it becomes slightly browned and crispy. Remove from the grill and serve immediately.
Air Fryer - Preheat your air fryer to 400F. Place your fish in the air fryer and cook for 3-5 minutes or until it becomes slightly browned and crispy. Remove from the air fryer with a spatula and serve immediately.

Nutrition