Easy Sous Vide Halibut (Cooks Perfectly Every Time)

This sous vide halibut is juicy, flaky, and super flavorful. This recipe cooks halibut fillets using the sous vide method, pan sears 'em for a crispy skin, then it gets finished off with a crazy tasty lemon caper sauce. And the best part about this easy halibut recipe is you can make it with a handful of simple ingredients and a few minutes of active cooking time!

The Best Sous Vide Halibut

There are a ton of different ways to cook halibut, but I think the easiest and most delicious one is using the sous vide method. I mean, you barely have to do anything, and it cooks halibut perfectly every single time.

Seriously, this recipe takes fresh halibut fillets and cooks them until they're incredibly tender and perfectly flakey. Then the halibut gets quickly pan-seared to lock in those juicy flavors before being topped off with a savory and zesty lemon capers sauce.

How delicious does that sound?!

Plus, not only is this recipe foolproof, but it's basically effortless to make too. If you think cooking fish is hard, I'm going to convince you that sous vide fish is the only way to go! The sous vide cooker does all of the work for you, so you barely have to lift a finger. 

By the way, since this sous vide halibut is so easy to make, you can whip up some equally delicious sides to go with it. If you're wondering what to serve with halibut, I love pairing it with this cilantro lime rice or these buttery parmesan noodles. But honestly, you honestly can't go wrong with any side you choose! 

Ingredients

As I mentioned earlier, the ingredient list for this sous vide halibut recipe is pretty simple. With a quick trip to the store, you'll be well on your way to enjoying some perfectly cooked halibut!

Anyway, here's what you'll need to cook the halibut:

• 2 fresh halibut filets (150-200 grams each)
• salt and pepper
• 1 tsp. olive oil

And here's what you'll need for the lemon caper sauce:

• 2 tbsp. unsalted butter
• 1 tbsp. baby capers
• 3 tbsp. fresh lemon juice
• 2 tbsp. fresh parsley

Not too bad, right?

Now, when it comes to using fresh versus frozen halibut, I always like to go with fresh, but frozen will work too. As for how to sous vide frozen halibut, you can basically sous vide them exactly as you would fresh, but you'll need to add 15 minutes of cooking time to the sous vide water bath.

Oh, and if you have these ingredients, you're well on your way to making this pan seared cod. It's another one of my favorite fish recipes, so you might want to check that out next!

How To Make Sous Vide Halibut

It's almost time to sous vide some halibut!

As I mentioned, putting this recipe together is so easy. You just sous vide the halibut, pan sear it for a couple of minutes, then prepare the sauce in the same pan. Sounds easy, right? 

So, without further ado, let's not waste another second and get cooking!

Step 1: Sous Vide The Halibut

First, you'll want to season the halibut fillets with salt and pepper. Then you can stick 'em in a sous vide bag and remove the excess air using a vacuum sealer.

Once you've got the halibut fillets all ready to go, you'll want to place the bag and sous vide runner in a large pot or container full of water and set it at 140°F for about 1 hour.

Step 2: Sear The Halibut

When the cooking time is up, you'll want to remove the fillets from the bag and pat them dry with paper towels. Then once they're nice and dry, you can take out a large non-stick skillet, set it over medium high heat, and add 1 tablespoon of olive oil to it.

As soon as the oil is hot, you can add the cooked halibut to the skillet and sear it for a minute or so on each side until browned. Then you'll want to remove it from the skillet, set it aside, and move on to the sauce.

Step 3: Make The Lemon Caper Sauce

Now onto the real star of the show, the lemon caper pan sauce! This is what really adds a ton of flavor to the perfectly cooked halibut and is my favorite part of this recipe. 

Anyway, after you've removed all of your halibut fillets from the skillet, you can add the rest of your butter to the same skillet and let it melt over medium heat until it starts foaming. Then you can add the capers to the pan and cook 'em for about 2 minutes, stirring the capers around the pan until the butter starts to brown lightly.

Next, you'll want to add the fresh lemon juice to the skillet and continue cooking and stirring the sauce for 1 minute. After the minute is up, you can remove the sauce from the heat, stir in the parsley, and season it to taste with salt and pepper.

Step 4: Serve The Halibut

Last but not least, you can add the warm halibut to a plate, drizzle some of that delicious lemon caper butter sauce on top, and serve immediately with any sides you want.

Enjoy!

How To Store Cooked Halibut

This recipe for sous vide halibut makes 2 servings, so it should be just enough for an elegant dinner for two. 

And if you happen to have any leftovers, you can store the cooked halibut in an airtight container and keep it in the fridge for about 3-4 days.

Now, if you want your cooked sous vide halibut to last even longer, you can freeze it in an airtight container - or freezer bag - for up to 3 months.

How To Reheat Sous Vide Halibut

Whenever you're ready to enjoy your leftover halibut, it's pretty good cold, but I think it tastes even better reheated.

So, to reheat halibut, I suggest putting it back in a skillet set to medium heat. Then you'll want to let the fish cook for about 2-3 minutes on each side until it's fully reheated and the fish flakes easily. 

FAQs About This Sous Vide Halibut Recipe

How long do I sous vide halibut?

The exact time it'll take to sous vide halibut will depend on the thickness of the fillets and if they're fresh or frozen. Generally speaking, 35 minutes-1 hour will cook fresh fillets, while 1 hour-1 hour 30 minutes should do the trick for frozen fillets.

Is halibut good sous vide?

Yes, halibut is good sous vide! Halibut is not only easy to cook sous vide style, but the results are truly perfect every single time. The flavorful fish is extremely tender and flaky with the perfect crust, and it never overcooks.

What temperature should halibut be cooked to?

Halibut should be cooked to an internal temperature between 130°F-135°F, with the exact temperature depending on the thickness of the fillets and your preferred level of doneness. You'll want to use a meat thermometer and check the thickest part of the fish fillet to get the internal temperature.

Wrapping It Up

Well, that's how to make sous vide halibut!

I know I'm a little biased, but I truly think this recipe is the best way to cook halibut. The sous vide really cooks it better than anything else can, then the quick sear and pan sauce really take the halibut to another level. My 2-year-old even loves this recipe, so I have a feeling your family will love it too!

With all that said, I hope you enjoy this easy halibut recipe as much as I/we do.

As always, if you give it a try, leave a comment below and let me know your thoughts!

More Seafood Recipes

If you liked this halibut recipe and are looking for more easy seafood recipes, we've got you covered.

Here are some reader favorites:

• Sous vide salmon
• Fried tilapia
• Pan seared shrimp
• Fried grouper
• Tuna and rice

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