This no-fail recipe is so simple to prepare, and the fish can be served on tortillas for tacos, potatoes, or pasta for a quick and healthy dinner!

Cod is a nutrient-dense, low-cost fish that is high in lean protein and vitamins.

The most difficult aspect of preparing cod is keeping the large flakes from falling apart when cooked.

Overcooked cod will easily fall apart and taste dry and tough. With the sous vide method, you can cook the fish to the precise temperature you set, reducing the risk of overcooking or undercooking.

It ensures that the fish is perfectly tender and flavorful, with even doneness. What’s the best part? It takes away the stress and worry of overcooking!

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• 9 Best Electric Griddle
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WHAT IS SOUS VIDE?

Sous vide is a French cooking technique that translates as “under vacuum.”

The food is vacuum-sealed in a bag before being cooked for an extended period of time at a precise temperature in a warm water bath.

This method is well-known for being a precise and consistent method of evenly cooking meat or fish.

SEASONING FOR SOUS VIDE COD

This lemon garlic seasoning is my favorite fish seasoning because it adds incredible flavor to the cod while only requiring a few pantry staples:

• Lemon: It tenderizes the fish while also adding a wonderful flavor.
• Garlic powder: It adds depth and complexity to this dish, as well as a deep, rich flavor.
• Paprika: It adds a beautiful color to the dish as well as a sweet peppery flavor. I used regular paprika because it has a bright, vibrant color. Smoked paprika can also be used to add a smoky flavor.
• Freshly ground black pepper yields the best results.
• I used regular salt, but you could also use sea salt or coarse salt.

COOKING TIMES AND TEMPERATURES FOR SOUS VIDE COD

There are three levels of cooking cod sous vide that are recommended:

• Tender cod – Cooking temperature 104°F (40°C) – Cooking time 40 minutes to 1 hour

• Tender and flaky cod – Cooking temperature 122°F (50°C) – Cooking time 40 to 1 hour

• Cod cooked to perfection – Cooking temperature 144°F (60°C) – Cooking time 40 minutes to one hour

The tender and flaky option is advised. Cooking multiple pieces of fish in the same sous vide bag is possible, but you must first cut the fish into portions because cooking a whole fish will result in uneven cooking.

HOW TO COOK SOUS VIDE COD

1. Set the Sous Vide Precision Cooker to 132°F (55.6°C) to begin preheating the sous vide machine.

2. To make the cod seasoning, combine garlic powder, paprika, salt, and pepper.

3. Season the cod by rubbing it with olive oil on all sides and then sprinkling the seasoning mixture over all sides of each piece.

4. Seal the bag with a vacuum sealer: Place the sliced lemon and seasoned cod in a zip-lock bag in a single layer. Then, using the “water displacement” technique, vacuum 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. Cook the cod sous vide: Place the cod in a warm water bath for 30 minutes.

6. Remove the sous vide cod from the bag and top with optional chopped parsley. Because it does not require searing, serve immediately.

TIPS FOR THE BEST SOUS VIDE COD RECIPE

• Before sous vide cooking, generously season with the seasoning.

• Without a vacuum sealer, you can vacuum seal the bag. Simply place the steak, seasonings included, in a ziplock bag and 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.

• If you vacuum seal your bag properly, the cod should be able to stay submerged in the water for an extended period of time. If the bag’s top is still floating, you can use sous vide weighted magnets to keep it submerged. Alternatively, I’ve found that using kitchen metal tongs to push down the bag works well.

• Cod does not require searing after sous vide cooking. To prevent the cod from flaking apart, gently transfer it to a plate with a fish spatula.

VARIATIONS

Other ingredients can be added to the bag with the cod while it cooks to add flavor. Andy McLeish keeps it simple with olive oil, but a concentrated fish stock or white wine sauce are both delicious options.

Frequently Asked Questions

Oh-So-Simple Lemon Garlic Sous Vide Cod Recipe

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 3 people

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Description

Lemon Garlic Sous Vide Cod – easy, perfect, and delectable! The sous vide cooking method eliminates the guesswork and enables you to prepare a restaurant-quality fish dinner at home. The cod is precisely cooked to the temperature you specify, resulting in the ideal tender and flaky texture!

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Ingredients

• 3 cod fillets 12 oz or 340 g total, fresh or thawed*
• ▢1/2 tablespoon olive oil
• ▢1 lemon cut into slices
• ▢1/4 teaspoon garlic powder
• ▢1/4 teaspoon paprika
• ▢1/4 teaspoon salt or to taste
• ▢1/8 teaspoon ground black pepper or to taste
• ▢chopped parsley optional for serving

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Instructions

Preheat the sous vide cooker: 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).

To make the seasoning, whisk together garlic powder, paprika, salt, and pepper in a small mixing bowl.

Season the cod by rubbing it with olive oil on all sides. Then, rub the seasoning mixture all over each cod fillet.

Place the fish in a zip-lock bag with the sliced lemon and seasoned cod. Arrange them in such a way that they remain in a single layer. (A single layer ensures even cooking; if your bag is too small, use multiple bags.)

Vacuum seal the cod: Using the “water displacement” technique, vacuum 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.

Sous vide the fish: Cook the cod for 30 minutes in a warm water bath. (Make sure the cod is completely submerged in the water; if it isn’t, use sous vide weight magnets or kitchen metal tongs to secure it in place.)

To serve sous vide cod, remove the bag from the water bath and carefully remove the cod from the bag. (Because cooked cod 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 hand.) Sprinkle with optional chopped parsley and serve immediately.

Notes

If you use frozen cod, increase the cooking time in the sous vide machine by 15 minutes.

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

Nutrition

• Serving Size: 4 servings
• Calories: 126kcal
• Sugar: 1g
• Sodium: 256mg
• Fat: 3g
• Saturated Fat: 1g
• Carbohydrates: 4g
• Protein: 21g
• Cholesterol: 49mg

Keywords: Sous vide cod recipe, sous vide, cod fish sous vide, fish sous vide

source: https://izzycooking.com/lemon-garlic-sous-vide-cod/

The temperature control ensures that the fish is cooked to perfection from edge to edge. There is no loss of flavor or moisture!

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WHAT IS SOUS VIDE AND WHY DOES SEA BASS NEED IT?

Sous vide is a cooking method in which we want to heat the food slowly and at low temperatures in order to preserve as much flavor and juices as possible.

This is accomplished by placing it in a plastic pouch and sucking out all of the air to create a vacuum. This tightly packed pouch of joy is then immersed in hot water.

Because we want to slowly warm up the food rather than fully cook it, the water temperature must never exceed 90 degrees Celsius.

The advantage of this technique is the high degree of control over the process and the ability to maintain constant temperatures.

The finished product will be very evenly cooked, retaining all of the flavor and tenderness.

This is certainly true for our sea bass, as well as the carrots, which we stuffed with butter and tossed in a gentle warm water bath.

THE BEST SOUS VIDE SEA BASS RECIPE

On the side, I like to serve sous vide sea bass with roasted cherry tomatoes, olives, corn, and capers. With just a few minutes in a hot pan, you’ll have the ideal accompaniment to your perfectly cooked fish.

SEA BASS RECIPE INGREDIENTS:

• steaks of sea bass
• butter
• salt
• the oil of olives
• tomatoes (grape or cherry)
• paste with anchovies (or 2 anchovy fillets)
• minced garlic
• minced onions
• kernels of corn
• pitted kalamata olives
• capers
• flakes of chili

TIME AND TEMPERATURE FOR SOUS VIDE SEA BASS

Select the temperature and doneness level for your sea bass. Set the temperature of the sous vide water to that temperature.

Submerge the sous vide bag in the hot water and cook for 30 minutes per inch of thickness. Cook for up to 60 minutes without sacrificing quality.

HOW TO COOK SEA BASS

The sous vide cooking method is the best way to cook a sea bass. Set the temperature of the sous vide water to your preferred doneness.

From edge to edge, the fish will be your preferred temperature. Because of the sous vide bag, the sea bass will retain all of its fat and moisture.

WHAT TO SERVE WITH SOUS VIDE SEA BASS

• Add the olive oil, anchovy paste, garlic, and onions to a hot pan. Cook until the anchovy paste has dissolved and the vegetables have softened.

• Combine the capers, corn, olives, and tomatoes in a mixing bowl.

• Bring to a boil, then add the chili flake once the tomatoes have burst.

If you don’t like fish but still want to make some sous vide entrees, try Chuck Roast Sous Vide Recipe, Chicken Breast Sous Vide, Sous Vide Frozen Steak, and Sous Vide Eye of Round Roast Beef.

I’d recommend a Bolognese, sous vide boneless pork chops, sous vide beef Burgundy, or even sous vide corned beef for the carnivores. When it comes to sous vide cooking, there are so many options.

HOW TO GET A GOOD CRUST ON SEA BASS

Aside from the wonderful mild flavor of sea bass, my favorite part of eating a large piece of sea bass is the fantastic crust, which adds another layer of flavor and texture.

• Set the temperature of a cast iron or heavy bottom pan as high as it will go, almost to the point of smoking.

• 2 tablespoons of butter will instantly melt and bubble in the pan.

• Place the sous vide sea bass on the sizzling butter and leave it alone.

• Allow 1-2 minutes for the sea bass to sear. Keep an eye out for the bottom edge of the fish to begin to color.

• Remove the fish from the pan with a wide spatula. The fish should easily slip out of the pan.

WHAT IS SEA BASS?

• The term “sea bass” refers to a variety of saltwater fish that are not members of the bass family of fish. The striped bass, black sea bass, is a true bass, but white sea bass, the’sea bass’ found in most grocery stores, is a member of the drum family. Technically, the’sea bass’ is a codfish.

• The Chilean Sea Bass, also known as the Patagonian Toothfish, is a carnivorous fish caught off the southern coasts of South America and around Antarctica.

• The term “Chilean sea bass” did not exist until 1977, and until the 1990s, few people ate the fish. Prior to that, scientists referred to the fish as the Patagonian or Antarctic toothfish. Do you prefer toothfish or sea bass for dinner?

Frequently Asked Questions

Sous Vide Sea Bass Recipe

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 4 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Yield: 2 servings

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Description

On the side, I like to serve sous vide sea bass with roasted cherry tomatoes, olives, corn, and capers. With just a few minutes in a hot pan, you’ll have the ideal accompaniment to your perfectly cooked fish.

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Ingredients

• 2 4-6 ounce sea bass steaks
• 1 tablespoon butter
• salt
• ¼ cup olive oil
• 1 pint grape or cherry tomatoes
• 1 teaspoon anchovy paste or 2 anchovy fillets
• 2 cloves of garlic minced
• 2 tablespoons onions minced
• ½ cup corn kernels
• ¼ cup kalamata olives pitted
• 1 tablespoon capers
• ¼ teaspoon chili flake

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Instructions

1. To remove any excess moisture, pat the sea bass with paper towels.
2. Season with salt to taste.
3. Place sea bass steaks in a vacuum bag and top with a tablespoon of butter.
4. The fish should be vacuumed and sealed.
5. Heat the sous vide water to the temperature you want. I recommend 130 degrees Fahrenheit.
6. Set the timer for 30 minutes per inch of thickness and immerse the bag in the sous vide water.
7. When the fish is done, remove it from the bag and sear it in a screaming hot pan with butter to create the perfect crust on the fish.
8. Add the olive oil, anchovy paste, garlic, and onions to a hot pan. Cook until the anchovy paste has dissolved and the vegetables have softened.
9. Combine the capers, corn, olives, and tomatoes in a mixing bowl.
10. Bring to a boil, then add the chili flake once the tomatoes have burst.
11. Serve with the sous vide sea bass.

Notes

Set the temperature of a cast iron or heavy bottom pan as high as it will go, almost to the point of smoking.

2 tablespoons of butter will instantly melt and bubble in the pan.

Place the sous vide sea bass on the sizzling butter and leave it alone.

Allow 1-2 minutes for the sea bass to sear. Keep an eye out for the bottom edge of the fish to begin to color.

Remove the fish from the pan with a wide spatula. The fish should easily slip out of the pan.

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

Nutrition

• Serving Size: 2 servings
• Calories: 1224 kcal
• Sugar: 26g
• Sodium: 1208mg
• Fat: 68g
• Saturated Fat: 19g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 114g
• Cholesterol: 307mg

Keywords: Sous vide sea bass, sea bass, sous vide, sous vide sea bass recipe

source: https://www.savoringthegood.com/sous-vide-sea-bass/

The sous vide method cooks it to the precise temperature you set, and then finishes with a quick searing to get the halibut beautifully browned!

Enjoy a healthy and restaurant-quality fish at home! Great for a dinner party or just for your family!

WHY SOUS VIDE HALIBUT?

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Halibut is a lean white fish that’s firm and flaky with a mild flavor. The biggest challenge in preparing halibut is that it’s so easy to overcook.

There is a very short window of the perfect doneness with traditional methods like grilling, pan-searing and baking. Even slightly overcooked halibut can be dry and chewy!

Enter sous vide! It’s a French cooking technique that eliminates short windows of time for perfect doneness.

The food is vacuum-sealed in a bag and then cooked to a very precise temperature in a water bath.

If you are new to sous vide, here is a sous vide cooking guide that you’ll find everything you need to know.

This is the best way to cook halibut, and you will get the perfectly tender and flavorful fish every time! All you need is a Sous Vide Immersion Circulator and some zip-lock bags.

INGREDIENTS YOU’LL NEED

• Halibut: The best sous vide halibut recipe starts with a high-quality fresh piece. Always ask to smell it before buying. Fresh seafood shouldn’t have any smell except the briny smell of the ocean. If it smells fishy, you should walk away.

• Garlic: Use fresh garlic for the best flavor.

• Lemon:  It helps to tenderize the fish while adding a wonderful flavor.

• Butter: Use unsalted butter.

• Salt and Pepper: For seasoning. Optional herbs such as fresh thyme.

Pro Tip: Store your halibut in the refrigerator with a bowl of ice underneath to keep it super-cold until ready to use.

HOW TO COOK SOUS VIDE HALIBUT

1. Season the fish: garlic, butter, salt, pepper, and fresh thyme. I recommend using unsalted butter so that you can control the salt level. I also like adding lemon slices for some tangy flavor. The combination of garlic and butter with fish is simply irresistible. Trust me when I say garlic butter makes a good halibut the best halibut!

2. Vacuum seal the halibut: Add seasoned halibut and lemon into a zip-lock bag in one single layer. Vacuum seal it using the “water displacement” technique: seal all but one corner of the bag. Slowly place it in the water bath, making sure everything below the zip-line is covered by water. Then seal the rest of the bag.

3. Sous vide cook: Place the vacuum-sealed bag in the sous vide warm water bath and cook it for 30-60 minutes at 132°F (55.6°C).

4. Finish with searing: A really quick searing adds a beautiful browned look to the fish.

That’s it, you’re done! So easy! Serve it with potatoes and green vegetables such as broccoli and green beans for a complete meal.

WHAT TEMPERATURE AND TIMING SHOULD I USE?

Halibut straddles that fine line between firm-fleshed fish, like tuna and swordfish, and flaky fish, like cod or hake.

When raw, it’s fleshy and firm, but as it cooks, it separates into large, meaty flakes that require a bit of finesse if you want to avoid toughening it or drying it out.

Like other flaky white fish, halibut meat is composed of layers of firm flesh separated by connective tissue.

This connective tissue breaks down as the fish cooks, allowing the firmer muscle layers to separate and flake.

I cooked halibut to temperatures ranging from 105°F to 150°F, in five-degree increments, to gauge how temperature affects its texture. Here are some key numbers.

120°F (49°C) Halibut

• The connective tissue in halibut can be unpleasantly tough at lower temperatures, but at 120°F (49°C) or so, it starts to soften up, allowing the meat to separate into distinct layers with a fork. It still has a sort of soft, sashimi-like texture, but it should be tender and moist.

130°F (54°C) Halibut

• At 130°F (54°C), halibut flakes quite easily, and the flakes have a much firmer, meatier texture that offers nice chew without being tough or dry. This is my favorite temperature for halibut.

140°F (60°C) Halibut

• Halibut cooked at 140°F (60°C) is right on the edge of where I’d want to eat it, exhibiting maximum meaty chew that is just edging into tough territory. This is a good temperature if you like your jaws to work a little bit for a meal.

There’s no need to leave halibut in a water bath for longer than it takes to just cook through—a half hour to 45 minutes is plenty for one-inch fillets, and 45 minutes to an hour for fillets up to two inches thick.

HOW DO I SHOP FOR HALIBUT?

Halibut are bottom-feeding flatfish that live in deep, frigid waters.

As mentioned above, they can grow truly massive in size (up to several hundred pounds), but most you find at the supermarket these days are fish in the 30 to 40 pound range, yielding fillets about an inch to an inch and a half thick.

Halibut is pricey, and a rare treat for me, so when I buy it, I like to look for larger fillets cut from near the center of the fish, where the fillets will have a more even shape above and below the central ridge of meat that follows the halibut’s spine.

As with most fish, I prefer to have the fish-cutter give me a couple of larger pieces, as opposed to individual portions.

Using a sharp chef’s knife at home to trim them down into single-portion sizes gives me more control over the finished product.

DO I NEED A VACUUM SEALER?

You don’t need a vacuum sealer for sous vide halibut, and, in fact, I wouldn’t recommend using one.

The powerful suction of a vacuum sealer can put pressure on the soft halibut, leaving it dented and misshapen. Because of the short cooking time and low temperature, a regular old zipper-lock bag will work fine.

To seal a zipper-lock bag air-free without a vacuum sealer, use the water displacement method. It’s fast, efficient, and tailor-made for situations like this.

To do it, simply place your food in a plastic bag, and seal the bag almost all the way, leaving about an inch open. Slowly lower the bag into a tub of water, holding the opened end above the water level.

As the bag is lowered, the water pressure should force air out of it. Just before it fully submerged, seal the bag completely, and you’re ready to cook.

HOW SHOULD I SERVE IT?

Halibut is delicious seared naked in hot browned butter with aromatics.

When searing halibut, I sear with the presentation side down. (That is, the best-looking side—typically the side that you just removed the skin from—should be in contact with the pan.)

Some folks like to use clarified butter, or simply oil, which will give you a more delicate golden-brown color.

But, just as when I’m searing beef steaks, I enjoy the flavor that a few burnt milk-protein solids can lend to a piece of meaty fish.

I start by searing in butter, then I add some aromatics, like thyme, shallots, or garlic, and baste the fish with the flavored butter, flipping it over just for a few moments to give the second side a touch of color without risking toughening it up.

After only a minute or two in the pan, you’ve got a butter-based, seared, tender piece of halibut that makes a satisfying meal.

Frequently Asked Questions

Sous Vide Garlic Butter Halibut

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(1 votes, average: 5.00 out of 5)
Loading…

5 from 1 reviews

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

Print Recipe

Pin Recipe

Description

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!

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Ingredients

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

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Instructions

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.

Notes

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

Nutrition

• 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

source: https://www.seriouseats.com/sous-vide-seared-halibut-recipe