Ingredients
- •4 halibut fillets (6 oz each, 1–1.5 inches thick)
- •2 tsp kosher salt
- •½ tsp black pepper
- •3 tbsp olive oil, divided
- •3 cloves garlic, minced
- •1 pint cherry tomatoes, halved
- •½ cup Kalamata olives, pitted and halved
- •3 tbsp capers, drained
- •½ cup white wine
- •¼ cup fresh basil, torn
- •2 tbsp fresh parsley, chopped
- •1 tbsp fresh oregano, chopped
- •1 lemon (zested and juiced)
- •Pinch red pepper flakes
Instructions
Pat halibut dry and season with salt and pepper. Rest 15 min at room temperature.
Preheat sous vide water bath to 128°F (53°C).
Place each fillet in bag with 1/2 tbsp olive oil. Seal and submerge for 40 to 50 min.
Meanwhile, make Mediterranean sauce. Heat remaining olive oil in large skillet over medium heat.
Add garlic and cook 1 min until fragrant.
Add cherry tomatoes, olives, and capers. Cook 3–4 min until tomatoes start to break down.
Add white wine and simmer 3 min to reduce slightly.
Remove from heat and stir in basil, parsley, oregano, lemon zest, lemon juice, and red pepper flakes.
Remove halibut from bags and pat gently dry.
Heat clean skillet over medium heat with a drizzle of olive oil.
Gently sear fillets 1 min per side just to add color.
Plate fillets and spoon Mediterranean sauce generously over the top. Serve immediately.
Notes
- •The sauce can be made while the fish cooks in the bath
- •This dish is best served immediately while everything is warm
- •Pairs perfectly with crusty bread, couscous, or roasted vegetables