Ingredients

The following ingredients have 4 Servings
  • 4-6 ounce pieces of halibut
  • 2 teaspoons salt
  • 8 tablespoons butter (cut in 1 tablespoon pieces)
  • 2 sprigs thyme
  • 2 garlic cloves (minced)
  • lemon (for serving)

Instruction

  • Rub the salt on the halibut and let it sit for 30 minutes.
  • Heat a sous vide water bath to 122F degrees.
  • Place in a vacuum seal bag with the remaining ingredients (except lemon). Spread the butter pieces all over the bag to evenly distribute it.
  • Cook the halibut for 45 minutes.
  • Remove the bag and reserve the melted butter. Carefully remove the fish fillets from the bag and pat dry.
  • Heat a skillet over medium-high heat and add the reserved butter from the bag.
  • Place 2 of the fish fillets in the skillet and brown for 30-60 seconds, basting with butter as they cook.
  • Remove and repeat with the other two fillets.
  • Serve drizzled with fresh lemon juice.