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PicOfTheWeek: Sous Vide Halibut

Sous Vide halibut, cooked from frozen, 2 hours at 128°F. It came out tender and flaky…but more firm than I expected. Trying a lower temperature next time – maybe 126°F for medium-rare. Or, now that I think about it, I should try rare – 116°F – like I cook salmon. Looks like it’s time for a taste test.

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Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Thanks – I used salt and pepper, with a little olive oil in the bag; on the side I sautéed garlic, capers, and a can of diced tomatoes to use as an Italian style relish. Then I pan seared the fish for a couple of minutes to brown it on one side, gently flipped it onto a plate (it wanted to come apart), and topped with the caper/tomato relish. It was good – but I wasn’t 100% sold on the final texture of the fish. More to come after more testing.

  2. chickenfeet says

    Curious what seasoning you used with the halibut? any oil? Just got my Anova precision cooker and am experimenting…….Your pressure cooker recipes have been so foolproof for me using my Instant pot duo that I’m hoping you’ll be posting more Sous Vide as well….. Terrific site!

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