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Sous Vide Garlic Butter Halibut

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  • Author: Jamasine J
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


Sous Vide Halibut – tender and buttery halibut bursting with garlic butter flavor! The sous vide method cooks it to the temperature you specify, followed by a quick searing to get the halibut beautifully browned!



Halibut Sous Vide

  • 1 pound filet of fresh halibut
  • 1 minced garlic clove
  • 2 tbsp unsweetened butter
  • season with salt to taste (I used 1/2 teaspoon)
  • season with pepper to taste (I used 1/2 teaspoon)
  • Optional: 4 sprigs fresh thyme
  • Optional: 5 lemon slices

For Searing:

  • 1 tbsp. unsalted butter
  • Optional garnish: chopped parsley


  1. Preheat Sous Vide Machine: Fill the sous vide container or a large pot halfway with water and set the Sous Vide Precision Cooker to 132°F (55.6°C).
  2. Season the halibut filets with salt and pepper on both sides. Top each filet with minced garlic, thyme, and butter.
  3. Vaccum seal the halibut: Place the seasoned halibut filets in a zip-lock bag with the sliced lemon. Arrange them in such a way that they remain in a single layer. (It’s critical to cook them in a single layer; if your bag isn’t large enough, use multiple bags.)
  4. Seal it with a vacuum using the “water displacement” technique: seal all but one corner of the bag. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
  5. Sous vide halibut: In a warm water bath, cook the halibut filets for 30-45 minutes for 1-inch fillets or 45-60 minutes for 1.5-inch fillets. (Make sure any part of the fish is completely submerged in water; if your bag is half-floating, you can secure it in place with sous vide weight magnets or kitchen metal tongs.)
  6. Remove the bag from the water bath and carefully remove the halibut from the bag. (Because cooked halibut tends to fall apart easily, I recommend carefully removing it from the bag and transferring it to a plate with a fish spatula or your hands.)
  7. Allow your halibut to cool in the fridge for about 10 minutes before searing it. Then pat it dry thoroughly with paper towels (it’s critical to completely dry it so that it can brown properly in the skillet).
  8. Heat the butter in a skillet over medium-high heat. When the butter has melted, carefully place the halibut filets, presentation-side down, in the skillet. Sear for 30 seconds, just long enough to brown the surface. Remove from the skillet as soon as possible.
  9. Serve with lemon wedges and garnished with chopped parsley.


If you’re using frozen halibut, follow the same instructions as for fresh filets, but add 15 minutes to the cooking time in the sous vide cooker.

  • Category: Fish
  • Method: Sous Vide
  • Cuisine: French


  • Serving Size: 4 servings
  • Calories: 182kcal
  • Sugar: 1g
  • Sodium: 79mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Trans Fat: 1g
  • Carbohydrates: 1g
  • Fiber: 1g
  • Protein: 21g
  • Cholesterol: 78mg

Keywords: Sous Vide, Fish, Halibut Fish, Sous Vide Halibut Recipe

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