Halibut with Gremolata
2-5-6oz Halibut Filets
2 Tbsp. Salt, plus more as needed
1 Tbsp. Granulated Sugar
4 Tbsp. Olive Oil
1 Garlic Clove
2 Thyme Sprigs
½ Lemon, zest reserved and then sliced
1 Tbsp. Shallot, minced
1 Tbsp. Parsley, minced
Fresh Ground Black Pepper, as needed
Set sous vide circulator to 135°F to preheat the water.
On a tray, coat both filets of halibut with 2 Tbsp. of salt and 1 Tbsp. of sugar on all sides. Let sit for 10 minutes.
Rinse fish of all salt and sugar. Pat dry.
Lightly season fish with salt and fresh ground black pepper. Place into a sealable bag with 2 Tbsp. of olive oil, garlic, thyme and slices of lemon.
Place bag into preheated water, clip to side of pot and let cook, fully submerged for 25 minutes for 1-inch filets (1 hour for 1.5-inch to 2-inch filets).
Combine the shallots, parsley, remaining 2 Tbsp. of olive oil and lemon zest in a small bowl and mix until evenly incorporated. Season with 1/8 Tsp. of salt and as needed with pepper. Taste and adjust seasoning as needed.
Remove fish, discarding remaining contents in bag. Serve with the gremolata.
More Sous Vide Recipes
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Pork Spare Ribs