Ingredients:

  • 1.5 lbs halibut fillets, cut into 4 equal portions
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, cubed
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 pinch sea salt

Instructions:

  1. Pat the halibut fillets completely dry with paper towels. Season both sides evenly with salt and pepper.
  2. Place the fillets in a vacuum sealer bag or heavy-duty Ziploc with the olive oil. Remove all air using a vacuum sealer or the water displacement method.
  3. Preheat the water bath to 131°F (55°C). Carefully lower the bag into the water and cook for 45 minutes.
  4. Remove the fillets from the bag and pat the fish extremely dry with paper towels to ensure a proper sear.
  5. Heat a skillet over high heat with a thin layer of oil until it begins to smoke. Sear the fillets for 60 seconds per side until a golden-brown crust forms.
  6. Reduce heat to medium. Add the butter and minced garlic. Once the butter foams, stir in the lemon juice, zest, and parsley. Spoon the emulsion over the fillets for 30 seconds before plating.