Halibut with Cilantro
A restaurant-quality halibut fillet cooked sous vide for even tenderness, then seared for crust, and crowned with a cilantro-lime-serrano compound butter that cuts through the lean fish with brightness and heat.
A restaurant-quality halibut fillet cooked sous vide for even tenderness, then seared for crust, and crowned with a cilantro-lime-serrano compound butter that cuts through the lean fish with brightness and heat.
Delivery in as fast as one hour.*
Prices vary by store
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Stem, seed, and then finely mince serrano pepper. Stir together 2 tbsp softened butter, 2 tbsp minced cilantro, lime zest, 1/4 tsp ground coriander, 1 tsp minced serrano, and ¼ tsp salt in a small bowl; set aside at room temperature.
Pat halibut dry with paper towels and season with salt and pepper. Vacuum seal filets individually with 1 tsp oil and set in a Suvie pan. Fill pan with water and insert into bottom zone of your Suvie. Place broccoli raab in the top zone. Input settings and cook now or schedule. Bottom Zone: Sous Vide at 130°F for 35 minutes. Top Zone: Sous Vide at 130°F for 35 minutes.
Place 1 cup couscous in the Suvie starch strainer set within the Suvie pasta pot. Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Couscous, Pearl, 1 Cup.
After the fish has sous vide, remove halibut from the bags and pat dry with paper towels. Broil broccoli rabe for 10-12 minutes, or until softened. Melt 2 tbsp butter in a large, heavy skillet over medium heat. Once foaming subsides, gently add the halibut fillets to the pan and cook without moving for about 2 minutes, swirling and basting the fillets with butter until golden brown.
Gently flip each fillet, add remaining minced serrano chile to the pan, and cook until chile is fragrant, about 30 to 45 seconds.
Transfer fillets to a plate. Transfer couscous to the skillet with the melted butter and serrano chile, stir to coat in butter, and season to taste with salt and pepper. Season broccoli raab with salt and pepper to taste and then divide evenly between plates.
Divide couscous between plates, placing halibut fillets on top of the couscous. Divide the reserved compound butter between both fillets and broccoli raab. Cut lime in half and garnish fillets with lime juice.
Store leftover halibut and compound butter separately in airtight containers for up to 2 days; reheat gently in a 275°F oven until warm through.
immersion circulator and vacuum sealer (or ziplock bag for sous vide) · cast iron skillet or heavy stainless steel pan
Cook halibut at 130°F for 12–15 minutes, depending on thickness. At 1 inch, 12 minutes is ideal for a moist, tender center.
Yes. Pan-sear over medium-high heat for 3–4 minutes per side until it flakes easily. You'll lose the precision of sous vide, but it's still delicious.
Yes. Mix cilantro, lime zest, serrano, coriander, and butter, then wrap in plastic and refrigerate for up to 3 days or freeze for 2 weeks.
Broccolini, regular broccoli, or rapini work well. Adjust cooking time slightly based on thickness.
It should flake easily with a fork and reach an internal temperature of 130–135°F. Overcooked halibut becomes dry.
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