With more than 409 recipes it can be hard to find what you are looking for. To help make it easier for you, I've put together this page that allows you to easily filter and search all the recipes I have. You can also use the custom Google search in the right column if you prefer.
You are currently viewing all "Sous Vide Fish" recipes.
If you want to just skim my recipes looking for inspiration you can view my most recent recipes and see if something jumps out to you. I've also put together my most popular recipes if you just want to check out the highlights. For an even more granular look, you can view all of my tags and view all the articles associated with them.
Poke bowls are becoming more and more popular and showing up in restaurants around the country. The combination of fresh fish, an acidic dressing, and crisp vegetables is always satisfying. Many poke bowls are served cold, but I think heating the tuna in a low temperature bath allows more of the flavor to come through when you eat it. It also firms up the fish some as well. Be sure to use high quality tuna because you are still eating it raw.
With a relatively bold flavor, sous vided halibut pairs well with many things but for this summer salad I combine it with sweet cantaloupe, zesty feta, and sour lemon for a simple but tasty dish. The addition of wheat berries rounds it all out with a nutty and sweet flavor. This dish also works well with other white fish, or even chicken and turkey.
Lightly seared tuna is one of those lunch meals that tastes great and fills me up without leaving me feeling heavy afterwards. Sometimes I have trouble making sure the middle is warm without overcooking the outside. Cooking it with sous vide at a lower temperature ensures it is heated throughout without over cooking it at all. Finishing it off with a really quick sear adds some color and texture while leaving the rest of the tuna perfectly done.
Lightly curing salmon infuses it with flavor and contributes a firmness of texture. Once it has been cured, I like to cook it at 110°F (43°C) to give it some structure without drying it out any. It's then chilled and sliced thinly before being served on top of a fennel carpaccio. It's a bright, citrusy dish that is great as a light main course on a spring day or as an appetizer to share.
I love a good shrimp stir fry, but sometimes the shrimp can get over cooked and chewy. Sous viding the shrimp ensures they are perfectly cooked without any risk of getting tough. Combining the sweet shrimp with a umami-filled stir fry rounds out the filling meal.
Halibut is a light but flavorful fish; combining it with an herby chimichurri and an acidic tomato salad helps highlight the flavors. Chimichurri is a garlic and parsley based sauce and is very popular in many South American countries. Most chimichurri is pretty oily but I halved the olive oil in this recipe, if you prefer a more traditional style you can increase it to a full cup.
Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower. I usually serve this with traditional lobster dinner sides of corn on the cob and clam chowder. When I want to be fancy I'll pair it with a simple salad of tomatoes, corn, and avocado.
This sesame crusted tuna recipe uses sous vide low temperature cooking to make a delicate fish entree. I top it with a fresh avocado salad and a vinaigrette dressing to provide some enhancing flavor punch!
I really like how the halibut goes with the sweet and tart citrus pudding. This is a simple dish but one that is full of subtle flavors. The orange and lemon help complement the halibut and the basil adds just a hint of spice to it.
These flavorful honey roasted beets complement the delicate halibut entree without overpowering it. By using sous vide to cook the halibut, it comes out flaky and moist every time! This recipe is always a hit at family dinners!
This crostini recipe moves the traditional deli food of lox and cream cheese on a bagel into fancy modernist bites. The cream cheese is turned into gelled noodles that are served on toasted bagel rounds with pickled red onion. An easy to pick up and deliciously flavorful party food!
These Mexican inspired salmon bites pack a lot of flavor in a little package. The acidity from the tomatillos compliments the salmon perfectly and the crunch from the fried tortillas adds great texture.
Sous vide scallops take on an interesting texture that you don't get just from searing them. The sous vide lightly cooks them and then the searing finishes them off. We pair them with a sweet garnish of mango, mint, and a little hot pepper.
Most of the sous vide I cook is focused on meat and chicken but sometimes I like to mix it up and do some fish. Here is a sous vide cod recipe that comes out nice and tender with a light flavor perfect for summer.
This simple summer recipe is inspired by the Lazy Flamingo, a great bar in Bokeelia, Florida we always go to when we visit family down there. They have local, fresh grouper on the menu and you can get it grilled, blackened, or fried and served on salad, a sandwich, or just plain. My wife always gets it blackened on their Caesar salad. Here's a version of it for a sous vide recipe you can make at home.
After my wife's recent promotion at work we decided to do something fancy at home for dinner to celebrate. Since swordfish is her favorite fish I decided to do a sous vide swordfish dish with a bunch of vegetables from our garden and the local farmers market.
If you are interested in experimenting with sous vide cooking, Salmon is a great way to get started. Salmon, and most fish, only need to be cooked for a short amount of time, normally 10-20 minutes. This makes it easier to keep the temperature constant without expensive sous vide equipment. Sous vide salmon also has a drastically different texture than normal salmon.
Sous vide salmon is a classic recipe and here we complement it with a cucumber and dill salad. The balsamic vinegar will give it some extra sweetness and tartness while still allowing the salmon to shine through
Mahi Mahi is a full flavored fish that can stand up to bolder ingredients. Here we pair it with some summer vegetables and a lime vinaigrette with some moderate heat. For a spicier dish you can add sliced serrano or jalapeno peppers to the dressing.
I am not Jewish, but I was recently invited to a Passover Seder and was requested to provide Gefilte Fish a traditional course during the Seder meal. Historically it is made with fresh water fish, but almost any fish will work. I used cod as it was the freshest local fish available and decided to turn it into a sous vide recipe.
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Just click on the green button below!
Did you enjoy this?
I'd really appreciate you sharing it with your friends:
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
You're On Your Way to Sous Vide Success!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
Want to Level Up Your Sous Vide Game?
My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.