White Fish (Halibut, Cod)

Vacuum gently or use a zipper bag to avoid crushing delicate fillets.

Slide a slice of compound butter under the fish before sealing to baste during the cook.

Torch at a distance or broil briefly to prevent overcooking while adding color.

Lightly oil the fish before searing to avoid sticking since it's lean.

If the fillets taper, fold the thin end under so everything cooks evenly.

Save the bag juices to build a quick pan sauce with herbs and butter.

Let the fish cool slightly before flaking so it holds its shape.

Strain and reduce the bag juices with wine to create a sauce base for chowders or pan sauces.

If freezing, portion with a bit of cooking liquid to prevent freezer burn.