Ingredients
- •4 halibut fillets (6 oz each, 1–1.5 inches thick)
- •2 tsp kosher salt
- •½ tsp white pepper
- •2 tbsp olive oil
- •4 tbsp unsalted butter
- •2 cloves garlic, thinly sliced
- •1 lemon (zested and juiced)
- •2 tbsp fresh parsley, chopped
- •1 tbsp fresh chives, chopped
- •1 tbsp capers (optional)
- •Flaky sea salt for finishing
Instructions
Pat halibut fillets completely dry with paper towels. Season with kosher salt and white pepper. Let rest at room temperature for 15 min.
Preheat sous vide water bath to 128°F (53°C).
Place each fillet in individual vacuum bag or zip-top bag with 1/2 tbsp olive oil. Seal using water displacement method.
Submerge in water bath and cook for 40 to 50 min.
Remove fillets from bags and pat gently dry with paper towels.
Heat large skillet over medium heat. Add remaining olive oil.
Gently place fillets in pan and cook 1 min per side just to add color—do not press down.
Remove fillets to serving plates. Reduce heat to medium-low.
Add butter and garlic to pan. Cook, swirling, until butter browns and smells nutty (2–3 min).
Remove from heat, add lemon zest, lemon juice, parsley, chives, and capers.
Spoon brown butter sauce over halibut and serve immediately with flaky sea salt.
Notes
- •Don't overcook during the searing step—just add color
- •Brown butter burns easily, so watch it carefully
- •This pairs beautifully with asparagus, green beans, or roasted potatoes