Butter-Basted Sous Vide Halibut

Ingredients

• 4 halibut fillets
• 2 tablespoons butter, melted
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh lemon juice

Directions

1. Set your sous vide water bath to 140°F (60°C) and let it come up to temperature.
2. Stir together the lemon juice, salt, pepper, oregano, garlic powder, and olive oil in a small bowl until the marinade is evenly mixed.
3. Add the halibut fillets to a large zip-top bag, then pour in the marinade. Close the bag and gently work the marinade around the fish so each fillet is coated. Transfer the bag to the refrigerator for at least 30 minutes or up to 8 hours.
4. When you’re ready to cook, take the halibut out of the refrigerator and lower the bag into the heated sous vide bath. Cook for 20 minutes.
5. Lift the halibut from the water bath and dry the fillets with paper towels. Warm a large skillet over medium-high heat, then add the butter. When the butter has melted, place the halibut in the pan and sear for 1 minute on each side, until both sides are golden and crisp. Serve right away with your favorite sides.