Sous Vide Halibut with Chimichurri and Tomato Salad Recipes
Halibut is a light but flavorful fish; combining it with an herby chimichurri and an acidic tomato salad helps highlight the flavors. Chimichurri is a garlic and parsley based sauce and is very popular in many South American countries. Most chimichurri is pretty oily but I halved the olive oil in this recipe, if you prefer a more traditional style you can increase it to a full cup.
Here's a lot more about how to sous vide halibut.
This chimichurri sauce also goes great on pork or chicken, and I'll often use it as a sauce for steak or even tacos!
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Ingredients for Halibut with Chimichurri and Tomato Salad
- 4 halibut portions, about 6 ounces each (170 grams)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 2 cups chopped fresh parsley
- 2 tablespoons fresh oregano leaves
- 6 cloves garlic, coarsely chopped
- 1 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 1/2 cup olive oil
- 1 teaspoon paprika
- 1/2 jalapeño, deseeded and coarsely diced
- 2 cloves garlic, minced
- 2 tablespoons sherry vinegar
- 3 tablespoons olive oil
- 1 pint cherry tomatoes, halved
- 1/4 sweet onion, thinly sliced
- 1/2 red bell pepper, cut into thin strips
- 2 tablespoons chopped fresh basil leaves
- 1/4 cup chopped fresh parsley
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Cooking Instructions for Halibut with Chimichurri and Tomato Salad
Preheat a water bath to 130°F (54.4°C).
Mix the spices together in a bowl. Salt and pepper the halibut then sprinkle with the spice mixture.
Place in the sous vide bag with the olive oil and lightly seal. Let the fish sit for 30 minutes for the dry brine to take effect then place in the water bath and cook for 15 to 45 minutes, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Combine all the ingredients in a blender or food processor and process until combined well.
Combine the garlic and vinegar in a bowl and let sit for 5 minutes. Add the olive oil and whisk to combine. Toss the remaining ingredients with the dressing.
Take the halibut out of the bag and dry it thoroughly using paper towels or a dish cloth. Sear one side over high heat just until browned, 1 to 2 minutes. Remove from the heat.
Place some of the tomato and onion salad on a plate and top with the halibut. Drizzle some chimichurri sauce on the top then sprinkle with parsley and serve.
Nutritional Information for Halibut with Chimichurri and Tomato Salad
- Calories: 603
- Fat: 49g
- Protein: 34g
- Carbohydrate: 12g
- Fiber: 4g
- Sugar: 4g
- Cholesterol: 83mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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