Sous Vide Halibut

Chris Holland
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4


  • Sous Vide Immersion Circulator
  • Cooking Container


  • 4 6 oz halibut fillets
  • 2 tbsp citrus-infused olive oil or
  • 2 tbsp cold butter
  • 8 thin grapefruit slices
  • 8 thin lime slices
  • 8 thin lemon slices
  • 8 thin orange slices
  • sea salt


  • Fill and preheat your water oven to 132°F.
  • Use the salt to season the halibut fillets on both sides.
  • Place the fillets into small vacuum pouches (2 fillets per pouch) along with the slices of citrus fruit.
  • Allow some room between each fillet.
  • Pour the oil over the fillets or if using butter place this in the pouch.
  • Vacuum seal the pouches.
  • Submerge the pouches into the water oven and cook sous vide for 20 minutes.
  • Once cooked, remove the fish from the pouches and serve accompanied with your sauce of choice.
Keyword grapefruit, halibut, lemon, lime, orange, sous vide