Sous Vide Spicy Fish Tacos
Why This Recipe Works
Fish tacos can look beautiful, overflowing with fresh ingredients and contrasting textures and colors. But that first bite? Disappointing, overcooked fish. We wanted to change that. We started by making a chipotle-based paste that would act as a marinade for our thick halibut fillets and also as the base for a zesty sauce to spread on the tortillas. Once the fish had finished marinating, we cooked the halibut sous vide at a very low temperature to keep it moist, and then blasted it quickly under the broiler to firm up the flesh and lightly char the marinade. Topped with a refreshing cabbage slaw, these fish tacos will put you in an endless-summer state of mind.