Halibut?

Little Steven

Wife picked up halibut fillets from a good market for dinner. I've grilled steaks but never fillets. I love it en papillote but haven't done any fish sous vide yet. Any suggestions are appreciated.

BENTE

I don't have a answer pal! But Happy Birthday!! I hope you have a great day! and I hope you get a answer to your question!! I hope to see you in Georgia, but you will have to bring all of your own supplies because I am not cooking :P

travisstrick

When I lived in Alaska and could catch the things, I wrapped in tin foil and filled with goodies.

chris123stock

personally I would cook it alder planked, probly no smoke, I think its to mild for smoke, IMO. The plank will give it just a little something.  cook it around 250 to 300. mabey 30 mins or so, then a nice lemon sauce, just make that up. just saying, you know how I am.

cazzy

I would cook them like I cooked my Chilean Sea Bass. Amazing meal!

Cooked them in parchment paper...

http://eggheadforum.com/discussion/1144818/my-attempt-at-chilean-sea-bass#latest

cazzy

Lmao, I just re-read my thread and you recommend the paper pouch hahaha

The Cen-Tex Smoker

Yes- I'll have TFJ chime in when she gets home. She does SV halibut in an Asian broth with noodles that is to die for. I think it's on here. I'll check. Great stuff and Halibut is out of this world SV with a hard sear on one side.

The Cen-Tex Smoker

The Cen-Tex Smoker said:

Yes- I'll have TFJ chime in when she gets home. She does SV halibut in an Asian broth with noodles that is to die for. I think it's on here. I'll check. Great stuff and Halibut is out of this world SV with a hard sear on one side.

dangit- not on here. You are on  your own. I have a feelin gyou might be able to figure this out . Seriously though, the SV halibut with hard sear on the top is killer.

Little Steven

Thanks CT that is exactly what I was thinking. Thinking sautéed shallot, sauteed garlic, lemon zest and a pat of butter in the bag. Also, the zip loc bag instead of vac seal?

Terry, No GA this year but maybe Eggtoberfest

Caz, Thanks and that is a great way to do them.

cazzy

Little Steven said:

Thanks CT that is exactly what I was thinking. Thinking sautéed shallot, sauteed garlic, lemon zest and a pat of butter in the bag. Also, the zip loc bag instead of vac seal?

Terry, No GA this year but maybe Eggtoberfest

Caz, Thanks and that is a great way to do them.

Man, that sounds great! I want to try that. I definitely need to sous vide more!

The Cen-Tex Smoker

Little Steven said:

Thanks CT that is exactly what I was thinking. Thinking sautéed shallot, sauteed garlic, lemon zest and a pat of butter in the bag. Also, the zip loc bag instead of vac seal?

Terry, No GA this year but maybe Eggtoberfest

Caz, Thanks and that is a great way to do them.

either zip lock or stop the vac as soon as it starts to hit the fish. Ours you can just hit "seal only" at any time and it stops the vac and starts the seal. 

Little Steven

Thanks again. If I sauté the garlic and shallots you think they won't be overpowering?

IrishDevl

I am a big believer in letting the fish speak for itself. None of that added spices. Just a nice lemon olive oil mix and grill.

Chubbs

travisstrick said:

When I lived in Alaska and could catch the things, I wrapped in tin foil and filled with goodies.

Goodies headache powder? 8-}

Little Steven

Well, I got half, maybe three quarters sh!tfaced and didn't get it together in time...my bad

The Cen-Tex Smoker

Little Steven said:

Well, I got half, maybe three quarters sh!tfaced and didn't get it together in time...my bad

As it should be buddy. Hope you had a great day. The halibut can wait.

IrishDevl

Proud of you my man. Sleep it off and eat sushi in the morning.