Sous Vide Barracuda
Skin-on barracuda fillets cooked sous vide, then quickly seared skin-side down until crisp and golden.
Ingredients
| 2 | (6-ounce) skin-on barracuda fillets | |
| ā | Kosher salt and freshly ground black pepper | |
| 1 teaspoon | 5 ml | extra virgin olive oil |
Instructions
Recipe Temp: 57.2Ā°C. Recipe Time: 00:30. Prep Time: 00:15. Ingredients for 2.
Step 1: Set the Anova Sous Vide Precision Cooker to 135Ā°F (57Ā°C).
Step 2: Season the barracuda with salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
Finishing Steps
Step 1: When the timer goes off, remove the bag from the water bath. Gently remove the fish from the bag and pat dry.
Step 2: Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, add the barracuda, skin-side down. Cook until skin is crisp and golden brown, about 1 minute. Serve.
From https://recipes.anovaculinary.com/recipe/sous-vide-barracuda