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 si...