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.
Note: You can learn more about Halibut from my How to sous vide halibut or view all my sous vide fish articles.
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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.
Toss all the ingredients together then salt and pepper to taste.
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.
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This article is by me, Jason Logsdon. I'm a passionate home cook 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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Ingredients: