Sous Vide Halibut Fillets with Blood Orange Sauce
Sous vide halibut fillets seared and served with a reduced blood orange sauce and citrus segments.
Ingredients
| 2 | skinless halibut fillets (5- to 6-ounce) | |
| — | Salt and freshly ground black pepper | |
| 3 tablespoons | 45 ml | extra virgin olive oil, divided |
| 3/4 cup | 180 ml | freshly squeezed blood orange juice |
| 1/2 teaspoon | 2.5 ml | fish sauce |
| 1/4 teaspoon | 1.3 ml | light brown sugar |
| 2 | blood oranges, rind and pith removed, flesh cut into segments | |
| 1 | scallion, thinly sliced |
Instructions
Recipe Temp: 54°C / 129°F. Recipe Time: 00:30. Prep Time: 00:20.
Step 1: Set the Anova Sous Vide Precision Cooker to 129ºF (54ºC). Step 2: Season halibut fillets with salt and pepper. Place in a large zipper lock or vacuum seal bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Step 3: Place the bag in the water bath and set the timer for 20 minutes. Step 4: Meanwhile, prepare the sauce: Bring blood orange juice to a boil in a small saucepan over medium-high heat. Continue to boil until juice is reduced to a syrup, about 10 minutes. Remove from the heat. Stir in the fish sauce and light brown sugar.
Finishing Steps: Step 1: When the timer goes off, remove the bag from the water bath. Remove the halibut from the bag and pat dry. Step 2: Heat remaining 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add the halibut and sear until golden brown on one side, about 1 minute. Step 3: Plate the halibut with the blood orange segments. Drizzle with blood orange sauce and top with scallions. Serve.