Wild Alaskan Halibut

Sous Vide Halibut with Brown Butter

Impossibly tender halibut with nutty brown butter and capers

Sous vide is the secret to perfectly cooked halibut every single time. By holding wild Alaskan halibut at a precise 130°F, you achieve a flaky-yet-tender texture that's almost impossible to replicate with traditional methods. Finished with a classic French brown butter sauce with capers and lemon, this keto-friendly dish delivers fine-dining elegance with minimal hands-on effort.

Ingredients

• 4 wild Alaskan halibut portions (6 oz each), thawed
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons unsalted butter
• 2 tablespoons capers, drained
• Juice of 1 lemon
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper
• Fresh parsley, chopped, for garnish

Instructions

1. Set up sous vide bath: Fill a large container with water and set your immersion circulator to 130°F (54°C).
2. Bag the halibut: Season halibut with salt, pepper, and a drizzle of olive oil. Place each portion in a vacuum-seal bag with a sprig of thyme. Seal using the water displacement method or a vacuum sealer.
3. Cook sous vide: Submerge bags in the water bath and cook for 40-45 minutes at 130°F. The halibut will be perfectly translucent and flaky.
4. Sear (optional): Remove halibut from bags and pat very dry. Heat a cast iron skillet over high heat with a splash of oil. Sear each portion for 30-45 seconds per side for a golden crust.
5. Make brown butter sauce: In the same skillet over medium heat, add butter and swirl until it turns golden brown and smells nutty (about 2 minutes). Add capers and lemon juice; swirl to combine.
6. Plate and serve: Place halibut on warmed plates, spoon brown butter and capers over each portion, and garnish with fresh parsley.