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Written by Jason Logsdon

Sous Vide Halibut with Melon and Wheat Berries Recipe

More Recipes • Sous Vide Fish Recipes • Sous Vide Salad Recipes

With a relatively bold flavor, 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.

Sous vide halibut melon salad 1

Note: You can learn more about Halibut from my How to sous vide halibut or view all my sous vide fish articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Halibut with Melon and Wheat Berries Recipe

  • Published: March 04, 2019
  • By Jason Logsdon
  • Total Time: 30 Minutes
  • Cooks: 130°F (54.4°C) for 30 to 60 minutes
  • Serves: 4

Ingredients for Sous Vide Halibut with Melon and Wheat Berries

  • For the Sous Vide Halibut

  • 1 pound halibut fillets (450g)
  • 1 sprig fresh rosemary leaves

  • For the Melon and Feta Salad

  • 2 cups diced cantaloupe
  • 1 cup cooked wheat berries
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint leaves

  • To Assemble

  • 1 lemon, zested
    • Sous vide halibut melon salad

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Cooking Instructions for Sous Vide Halibut with Melon and Wheat Berries

For the Sous Vide Halibut

Preheat a water bath to 130°F (54.4°C).

Clean the halibut and cut into portions if needed. Liberally salt and pepper the halibut then place in a sous vide bag with the rosemary and seal. Let the halibut sit for 30 minutes for the dry brine to take effect.

Cook the halibut for 30 to 60 minutes, until heated through.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Melon and Feta Salad

Toss all the ingredients together then salt and pepper to taste.

To Assemble

Remove the halibut from the bag and dry thoroughly using paper towels or a dish cloth. Briefly sear the halibut on one side.

Place the halibut on a plate and top with the melon and feta salad. Sprinkle with the lemon zest then serve.

Sous vide halibut melon salad 2

Nutritional Information for Sous Vide Halibut with Melon and Wheat Berries

  • Calories: 371
  • Fat: 21g
  • Protein: 24g
  • Carbohydrate: 24g
  • Fiber: 4g
  • Sugar: 8g
  • Cholesterol: 69mg

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Halibut with Melon and Wheat Berries Recipe

PT30M 4 Ingredients: 1 pound halibut fillets (450g) 1 sprig fresh rosemary leaves 2 cups diced cantaloupe 1 cup cooked wheat berries 1/2 cup crumbled feta cheese 2 tablespoons fresh lemon juice 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh mint leaves 1 lemon zested
4 stars - based on 18 reviews
This summer salad combines sous vided halibut with sweet cantaloupe, zesty feta, and sour lemon for a simple but tasty dish. Adding wheat berries rounds it out with a nutty and sweet flavor.
1 Serving

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All tags for this article: Fish, Salad, Sous Vide, Sous Vide Fish , Sous Vide Halibut, Sous Vide Salad

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 AmazingFoodMadeEasy.com website.
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