Halibut (White Wine Cream Sauce) with Sous Vide

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Halibut is a succulent and meaty fish that will fill you up and keep you healthy. It’s also one of the tastiest fish available, and the white wine cream sauce included in this recipe will blow you away when drizzled over it. This would be an ideal dish for a cold winter night with the family, or just a feast for yourself!!

We’ve got what you need to make creamy halibut fillets, the easy way. Use the Avalon Bay Sous Vide Circulator or the Avalon Bay Sous Vide Water Oven to cook the fish perfectly every time.

Ingredients:

  • Two 6 oz halibut fillets
  • 2 tsp. Olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Two quart-size plastic storage bags
  • White Wine Cream Sauce
  • 2 tsp salt
  • 1/2 tsp black pepper

Preparation:

  1. Apply olive oil, salt, and black pepper to the halibut fillets
  2. Set the sous vide station up and set to 130°F
  3. Place your balibut fillets into one gallon-size plastic storage bag and remove as much air as possible
  4. Place the halibut into your sous vide container for 45 minutes
  5. Take the halibut out of the liquid and let rest, still in the plastic storage bags
  6. Serve. Recommended with a white wine cream sauce
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