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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluejeanchef.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Microplane
- Chef's knife
- Cutting board
- Zip-top bag
- Pot
- Measuring spoon
- Skillet
- Stove
- Spatula
- Kitchen towel
- Plate
Ingredients
- 2 6-ounce fillets of halibut (leave the skin on)
- salt
- 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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