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Written by Jason Logsdon
Halibut is a light but flavorful fish; combining it with an herby chimichurri and an acidic tomato salad helps highlight the flavors. Chimichurri is a garlic and parsley based sauce and is very popular in many South American countries. Most chimichurri is pretty oily but I halved the olive oil in this recipe, if you prefer a more traditional style you can increase it to a full cup. Here's a lot more about how to sous vide halibut. This chimichurri sauce also goes great on pork or chicken, and I'll often use it as a sauce for steak or even tacos! Video Coming Soon If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following. Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
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Halibut with Chimichurri and Tomato Salad Recipe
Ingredients for Halibut with Chimichurri and Tomato Salad
For the Halibut
For the Chimichurri Sauce
For the Tomato and Onion Salad
To Assemble
Cooking Instructions for Halibut with Chimichurri and Tomato Salad
For the Halibut
Preheat a water bath to 130°F (54.4°C).
Mix the spices together in a bowl. Salt and pepper the halibut then sprinkle with the spice mixture.
Place in the sous vide bag with the olive oil and lightly seal. Let the fish sit for 30 minutes for the dry brine to take effect then place in the water bath and cook for 15 to 45 minutes, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
For the Chimichurri Sauce
Combine all the ingredients in a blender or food processor and process until combined well.
For the Tomato and Onion Salad
Combine the garlic and vinegar in a bowl and let sit for 5 minutes. Add the olive oil and whisk to combine. Toss the remaining ingredients with the dressing.
To Assemble
Take the halibut out of the bag and dry it thoroughly using paper towels or a dish cloth. Sear one side over high heat just until browned, 1 to 2 minutes. Remove from the heat.
Place some of the tomato and onion salad on a plate and top with the halibut. Drizzle some chimichurri sauce on the top then sprinkle with parsley and serve.
Nutritional Information for Halibut with Chimichurri and Tomato Salad
- Calories: 603
- Fat: 49g
- Protein: 34g
- Carbohydrate: 12g
- Fiber: 4g
- Sugar: 4g
- Cholesterol: 83mg
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All tags for this article:Fish, Sous Vide, Sous Vide Fish , Sous Vide Halibut, Sous Vide Recipes
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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