Sous Vide Halibut with Honey-Roasted Beets

These beets were a huge hit at a recent family dinner. They are easy to prepare but turn out really sweet and flavorful. They complement the delicate halibut without overpowering its subtle flavors. The juice from red beets can stain everything from your cutting board to your hands so don't peel them over a nice cutting board!

For this recipe I cook the halibut to 114°F (45.6°C). At that low of a temperature it takes on a wonderful meaty texture but no longer tastes raw.

Halibut honey roasted beets

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide halibut with honey-roasted beets recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Halibut with Honey-Roasted Beets

  • Published: April 17, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 1.5 Hours
  • Cooks: 114°F (45.6°C) for 25 to 40 minutes
  • Serves: 4 to 8

Sous Vide Halibut with Honey-Roasted Beets Ingredients

For the Halibut

1-2 pounds halibut, cut into portions and skin removed (450g to 900g)
Salt and pepper
1 tablespoon chopped oregano
1 tablespoon olive oil
1 tablespoon lemon zest

For the Honey-Roasted Beets

8 beets
Olive oil
Salt and pepper

For the Dill Butter

1/2 stick butter, softened at room temperature
3 tablespoons minced dill
1/8 teaspoon black pepper

Sous Vide Halibut with Honey-Roasted Beets Instructions

For the Halibut

At least 35 to 50 minutes before serving

Preheat a water bath to 114°F (45.6°C).

Salt and pepper the halibut then place in a sous vide bag with the oregano, olive oil, and lemon zest. Seal the bag and cook for 25 to 40 minutes, just until heated through.

For the Honey-Roasted Beets

At least 70 minutes before serving

Preheat an oven to 400°F (200°C).

Peel the beets then set each beet on a square of aluminum foil or parchment paper. Drizzle with honey and olive oil then salt and pepper them. Wrap each beet in the aluminum foil and place on a sheet pan. Bake until the beets are tender and cooked through, about 45 to 60 minutes. Remove from the heat, unwrap the beets, and thinly slice.

For the Dill Butter

At least 20 minutes before serving

To make the butter place all of the ingredients in a bowl and mix and mash thoroughly using a fork. The butter can be refrigerated for several days or stored in the freezer for up to a month.

To Assemble

Remove the fish from the bag and pat dry. Briefly sear the fish on one side until just browned.

Lay out a ring of beets on a plate. Place the halibut, seared side up, in the middle then top with a dollop of dill butter.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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All tags for this article: Dish, Fish, Sous Vide, Sous Vide Fish , Sous Vide Recipes, Vegetable

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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