Active Time: 15 minutes
Total Time: 2 hours
Halibut is a giant flatfish (the largest one ever recorded weighed over 500 pounds and was 8 feet in length) with a delicate flavor and low-fat content. With such a lean fish we wanted to pair it with a rich compound butter packed with cilantro, lime zest, serrano chile, and ground coriander for a zesty, bright, and aromatic finish. Be sure to take the butter out of the refrigerator before you start cooking, so that it has a chance to come to room temperature; if the butter isn’t soft enough you will have difficulty combining it with the other ingredients. If you need to speed the process along, you can warm the butter in the microwave at 50% power for 10 seconds. After sous viding, the fish is finished in a hot skillet to impart some browning and additional flavor. We recommend serving this dish immediately so that the compound butter has a chance to melt over the hot fish, broccoli raab, and couscous.
- 2 halibut fillets (about 6 oz each), 1 inch thick
- 2 tsp olive oil, divided
- 4 tbsp unsalted butter, softened, divided
- 2 tbsp minced cilantro
- 1 lime
- 1 serrano chile or small jalapeño
- ¼ tsp ground coriander
- 10 oz broccoli raab
- 1 cup couscous
- Salt and pepper
My Cook Settings
Protein: 130°F for 30 to 45 minutes
Vegetable: 18 minutes
Starch: 10 minutes
Zest lime with a microplane or grater. Stem, seed, and then finely mince serrano pepper. Stir together 2 tbsp softened butter, cilantro, lime zest, coriander, 1 tsp minced serrano, and ¼ tsp salt in a small bowl; set aside at room temperature to keep soft.
Pat halibut dry with paper towels and season with salt and pepper. Vacuum seal filets individually with 1 tsp oil and set in a Suvie pan. Fill pan with water and insert in upper right zone of your Suvie. Place broccoli raab in the upper left zone and couscous in the lower right zone. Set to cook.
Remove halibut from the bags and pat dry with paper towels.
Melt 2 tbsp butter in a large, heavy skillet over medium heat. Once foaming subsides, gently add the halibut fillets to the pan and cook without moving for about 2 minutes, swirling and basting the fillets with butter until golden brown.
Gently flip each fillet, add remaining minced serrano chile to the pan, and cook until chile is fragrant, about 30 to 45 seconds.
Transfer fillets to a plate. Transfer couscous to the skillet with the melted butter and serrano chile, stir to coat in butter, and season to taste with salt and pepper. Season broccoli raab with salt and pepper to taste and then divide evenly between plates. Divide couscous between plates, placing halibut fillets on top of the couscous. Divide the reserved compound butter between both fillets and broccoli raab. Cut lime in half and garnish fillets with lime juice.
A bold, oak-aged Chardonnay is the perfect wine to pair with halibut. Chardonnay is full bodied and will complement the buttery texture of the fish.