Thanks to a hint from Travis on OEvolve, I recently made halibut in my Sous Vide Supreme. (I’ve cooked salmon sous vide before, using the same time and temperatures as below — with great results.) Travis’ description of “jaw-droppingly good” was not even remotely adequate!

I cooked two fillets — with zest and juice from two clementines, plus about two teaspoons of rosemary, plus a bit of salt — at 130 F for just a bit over an hour.

After removing the fish from the Sous Vide Supreme, I drained the juice from the bag into a small frying pan, reduced it by about half, removed it from the heat, then stirred in about a tablespoon of butter until melted. Meanwhile, I kept the fish in the bag, under a towel to stay warm. Then I served the fish, pouring the sauce on top.

It was spectacular. Every bite was perfectly meaty and delicate, just barely infused with the orange and rosemary flavors.

After making such a perfect meal — but spending just about 15 minutes on it — I really can’t see the point of eating out! And that’s not the first time I’ve had that thought with sous vide cooking. I’m so impressed with it.