The North Pacific Halibut is a fish in the Flounder Family and is considered a delicacy in the state of Alaska. It can be an expensive fish, I recently paid $20/lb. But it is a lovely treat, flaky and moist, and takes well to the liberal application of butter.
For some folks, cooking fish can be tricky. With the Sous-vide method, you can get it right every time!
Ingredients
1 pound Halibut, halved
1 Zucchini, sliced
1 large Carrot, sliced
3 tablespoons Butter
3 tablespoons Bacon Fat (or more Butter)
2 sprigs Thyme
4 tablespoons sliced Leek
4 Lemon slices
1 tablespoon Lemon zest (optional)
Salt and Pepper to taste
Serves 2.
Instructions
Preparation:
1) Fill a large vessel with water
2) Salt and pepper both sides of the Halibut and place each half in its own ziplock bag.
3) In each bag, place a sprig of Thyme, a tablespoon of Butter, half of the Leeks, and half of the Lemon slices.
4) For each bag, partially seal the bag, leaving a corner for air to escape. Slowly place the bag in the vessel filled with water, until only the open corner is above the water line. This process uses the pressure of the water to remove air from the bag. With the bag still in the water, close the open corner and remove from the bath.
5) Refrigerate for at least 30 minutes, or overnight.
Cooking:
6) Attach your Sous-Vide Immersion Circulator to the vessel. Set the temperature to 130 and switch it on.
7) When the water bath has reached temperature, place the ziplock bags inside. I use a clip to attach it to the side of the pot to ensure it doesn't float around.
8) Cook for 30 minutes
9) Meanwhile, slice the Zucchini and Carrot, and season with Salt and Pepper
10) Heat, on medium high heat a table spoon of Bacon Fat and a tablespoon of Butter in a pan.
11) Cook the Zucchini and Carrot slices in the pan, being careful not to overcrowd (I had to cook each vegetable seperately, in batches.) Cook for 1-2 minutes and then flip (I used a pair of forks to do this.)
12) Once the slices are cooked, place on a tray in the oven set to the lowest setting to keep warm.
13) When the halibut is done cooking, remove from the water bath and the ziplock bag. Discard the Thyme, Leek and Lemon Slices.
14) Remove the skin by gently peeling it away from the body, and re-season that side of the fish.
15) Place a tablespoon of Butter and a tablespoon of bacon fat in the hot pan, then put a Halibut filet in the center, Let it cook for 30 seconds, and then tilt the pan and baste the fish with the butter for 1-2 minutes.
16) Flip the fish and cook on the other side for 20 seconds.
17) Repeat with the other filet
18) Plate with the roasted vegetables, garnish with Lemon zest and serve!
Nutrition Information (per serving):
6g Net Carbs (8g Total Carbs; 3g Fiber)
39g Fat
54g Protein
600 Calories
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