Sous Vide Fish Tacos with Fall Apple Slaw
1 pound halibut
Pinch of salt
Pinch of black pepper
Pinch of ground cumin
1 red apple, such as Fuji or Gala, peeled and diced
4 to 5 radishes, diced
1/4 cup diced red onion
Juice from 1/2 lime
1 cup sour cream
2 tablespoons minced cilantro
Taco-sized flour or corn tortillas
1/2 red cabbage, sliced thin
2 ripe avocados, sliced thin
Fill your pot with water and place your immersion circulator inside. Set the temperature to 132 degrees F and let water come to temperature.
Season halibut with a pinch of salt, pepper, and ground cumin. Add to gallon-sized bags.
Lower the bag with the fish into the water, letting the water press the air through a small opening in the bag. Once the air has been pressed out, seal the bag. You can do this in the pot of water as it heats. Set the halibut aside on a kitchen towel until the water has finished heating.
Once the water has come to temperature cook the halibut for 45 minutes. If your fillets are thicker than 1 inch, add 15 minutes to cooking time.
If you haven't already done so, dice the apples and radishes. Toss together in a small bowl with the onions, lime juice, and a pinch of salt. In another small bowl, stir together the sour cream, cilantro, lime juice, and salt for the sour cream sauce.
A few minutes before the halibut is ready, warm the tortillas in a dry skillet over medium-low heat. When the halibut is done, remove it from the bag and transfer to a plate. Use a fork to break the fish into chunky pieces. Assemble the tacos by adding a smear of sour cream sauce to each tortilla and topping with a few slices avocado, cabbage, a few scoops of slaw, and about two ounces of sous-vide halibut. Drizzle more sour cream sauce over top, and serve!.