By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
173 cal · 75 min
Butter-Basted Sous Vide Halibut
Recipe GLPR3edc3f3528a707
Delicate halibut fillets cooked perfectly using the sous vide method, then finished with a luxurious butter baste. This elegant preparation locks in moisture and flavor while keeping the fish tender and succulent. Served with optional fresh herbs and aromatics for a refined main course.
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Ingredients
4 fillets (6 ounces / 170g each) Halibut fillets
to taste Kosher salt
to taste Freshly ground black pepper
optional Fresh thyme, parsley, or dill
optional Shallots, thinly sliced or citrus zest, grated
4 tablespoons (55g) Unsalted butter, divided
Directions
Set up your immersion circulator to maintain a water temperature of 145°F (54°C). Fill a large pot or container with enough water to submerge the vacuum-sealed packets completely and allow the water to reach target temperature.
Pat the halibut fillets dry with paper towels. Season each fillet generously on both sides with kosher salt and freshly ground black pepper.
If using fresh herbs and aromatics, divide them among 4 vacuum-sealable bags or food-grade freezer bags. Place one seasoned halibut fillet into each bag along with 1 tablespoon of unsalted butter.
Seal the bags using the water-displacement method: slowly lower the sealed bag into the water while gently pressing out air, or use a vacuum sealer. Ensure bags are completely submerged and won't float.
Cook the halibut in the temperature-controlled water bath for 40–50 minutes. The fish will reach an internal temperature of 145°F and become opaque and flaky when gently pressed.
Carefully remove the sealed bags from the water bath. Open the bags gently, allowing any cooking liquid and melted butter to pour into a small bowl or dish.
Transfer each halibut fillet to a serving plate. Drizzle the warm butter and pan juices over each fillet and serve immediately while still hot.
Comments
Halibut is pricey and inconsistently stocked at Charlotte grocers—expect $16–22 per pound at Harris Teeter or Publix, making the cost per serving $12–18 before butter and herbs, and you may need to call ahead or visit multiple stores to find it fresh. The stated 75 minutes omits the sous vide cooking time itself (typically 30–45 minutes at temperature), plus chilling the water bath and searing, pushing real prep closer to two hours; this is not a weeknight standby. The technique is fussy and demands precision equipment and attention to water temperature, which suits a dinner-party showstopper more than family routine. Leftovers reheat poorly and taste best same-night, and the recipe lacks the seasonal, budget-friendly anchors (shrimp, local collards, sweet potatoes) that make fish sing in the Carolinas.
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