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Perfect Sous Vide with the Anova: 101 Restaurant-Quality Recipes Anyone Can Make At Home by Dauphin Isabelle

Perfect Sous Vide with the Anova: 101 Restaurant-Quality Recipes Anyone Can Make At Home by Dauphin Isabelle

Author:Dauphin, Isabelle [Dauphin, Isabelle]
Language: eng
Format: epub, azw3
Published: 2020-11-19T16:00:00+00:00


Sous Vide Mediterranean Halibut

Servings: 2 | Prep time: 10 minutes | Cook time: 30 minutes

Halibut is a flaky yet meaty fish that needs to be cooked to the perfect temperature. Luckily, your Anova takes all the guess work out of perfectly cooked fish every time.

Ingredients:

1 teaspoon extra-virgin olive oil

1 small onion, thinly sliced

2 tablespoons dry white wine

1 clove garlic, finely chopped

1 cup canned diced tomatoes

4 Kalamata olives, pitted and chopped

1/8 teaspoon dried oregano

1/8 teaspoon freshly grated orange zest

1/4 teaspoon salt, divided

1/4 teaspoon freshly ground pepper, divided

8 ounces thick-cut, Pacific Halibut filets

Instructions:

1. Set your Anova to 132F/55.5C.

2. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 4 minutes.

3. Add wine and garlic and simmer for 30 seconds. Stir in tomatoes, olives, oregano and orange zest. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper.

4. Season the halibut with salt and pepper and place the halibut in a vacuum-sealed bag. Submerge in the water bath for 30 minutes.

5. Remove the fish from the water bath and top with the tomato mixture. Serve with steamed white or brown rice, or sous vide vegetables.

Nutritional Info: Calories: 339, Sodium: 978mg, Dietary Fiber: 2.8g, Total Fat: 17.5g, Total Carbs: 27.7g, Protein: 18.0g.



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