Fish with pineapple sauce (Halibut, monkfish, mahi-mahi, cod or other white fish)
Sous vide white fish served with a sweet-and-sour pineapple sauce.
🍳 Cook: 12 min
Ingredients
| 1 | shallot, finely chopped |
| 1/3 cup (75 ml) | olive oil |
| 1 cup (250 ml) | fresh pineapple chunks |
| 1/4 cup (60 ml) | rice vinegar |
| 1 1/2 lb (675 g) | skinless halibut, cut into 4 pieces (or other white fish fillet: monkfish, mahi-mahi, haddock) |
| — | Salt and pepper |
| 4 | medium Ziploc-type sealable freezer bags |
Instructions
- In a saucepan over medium heat, brown the shallot in 15 ml (1 tablespoon) oil. Season with salt and pepper. Add the pineapple and continue cooking for 4 to 5 minutes. Deglaze with the vinegar. Transfer to a blender, add 60 ml (1/4 cup) oil and purée until smooth. Adjust the seasoning. Pour into a small saucepan and set aside over low heat.
- Fill a large saucepan with water and heat until it starts to simmer.
- Season the fish with salt and pepper. Place each piece in a bag. Seal partially and squeeze out as much air as possible. Seal tightly.
- Place the bags in the water and cook over low heat for about 12 minutes.
- Serve the fish with the pineapple sauce.
From https://www.ricardocuisine.com/en/recipes/931-fish-sous-vide-with-sweet-and-sour-pineapple-sauce