Blackened Halibut with Broccoli Slaw
Lean, flaky halibut paired with warm, smoky blackening seasoning and fresh broccoli slaw. A complete meal with pearled barley that can be prepared using sous vide cooking methods.
Lean, flaky halibut paired with warm, smoky blackening seasoning and fresh broccoli slaw. A complete meal with pearled barley that can be prepared using sous vide cooking methods.
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Season halibut with blackening seasoning and vacuum seal. Place in a Suvie pan and load into upper right cooking zone. Cover with water. Add barley to starch pan, and load into bottom right cooking zone. Fill reservoir, enter cook settings and set to Cook Now or Schedule.
Set My Cook > Multi-Zone Settings: Protein: 130°F, 30 minutes; Vegetable: 0 minutes; Starch: 50 minutes
After the cook, remove halibut from Suvie pan, pat pan dry, and return halibut to pan. Broil 7-10 minutes until golden brown and fragrant.
During the broil, whisk together greek yogurt, lime juice, and honey in a large bowl. Add the broccoli slaw and stir to coat. Season to taste with salt and pepper.
After the broil, divide barley and broccoli slaw between plates. Top each plate with halibut and serve.
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