Sous Vide Thick-Cut Halibut Fillets with Lemon Browned Butter
Why This Recipe Works
For our thick-cut halibut fillets, we started by sprinkling the fish with a dry brine, a mixture of salt and sugar. This helped to evenly season the fish throughout, not just on the surface. We then cooked the fillets at 120°F/49°C for a silky, delicate texture (if you prefer your fish to be fully opaque, set your sous vide bath to 135°F/57°C). We paired the halibut with a rich browned-butter sauce brightened with lemon. Capers lent pops of briny acidity.