Halibut with Orange Butter | Blue Jean Chef - Meredith Laurence
Halibut is easy to over-cook with traditional cooking methods. By using sous vide, this halibut with orange butter won't be over-cooked.
Ingredients
- 2 6-ounce fillets of halibut (leave the skin on)
- salt and freshly ground black pepper
- 1 to 2 teaspoons orange zest (finely chopped)
- 1 tablespoon butter (cut into two chunks)
- 2 tablespoons orange juice
- olive oil
- fresh parsley (chopped)
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