Fish

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The entire family loved every bite of this dish. Next time, I'll double the batch
The entire family loved every bite of this dish. Next time, I'll double the batch
Charleston Restaurants | Charleston Dining | Charleston, SC
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Salmoriglio Sauce with Striped Bass - Rachael Ray Every Day
Butter-Basted Sous Vide Halibut Recipe
Halibut aren't terribly fun to fish (think: reeling up a 200-pound bath mat through hundreds of feet of icy-cold water), but man, are they delicious! Firm yet flaky, with a heartier texture and flavor than other widely available white fish on the market. Halibut cooks more like a thick steak—well-browned and -crusted on the outside, with a juicy, tender center. And, just like with a steak, cooking sous vide can help you nail that medium-rare center every time. Here's how to do it.
Sous Vide Thick-Cut Halibut Fillets with Lemon Browned Butter | America's Test Kitchen Recipe
Sous Vide Thick-Cut Halibut: Before cooking halibut with sous vide, we sprinkle it with a dry brine (salt and sugar) to season it thoroughly. Simmering the fish at a lower temperature of 120 degrees yields a silky, delicate result.
Sous Vide Sea Bass With Roasted Tomatoes, Olives, Corn and Capers
If you are afraid of cooking sea bass, don't be fearful! The best way to cook Chilean sea bass is the Sous vide method of cooking. The controlled temperature ensures that the fish is cooked to perfection from edge to edge. No loss of flavor or moisture! #sousvide #sousvidecooking #seabass #sousvidefish
Chilean Sea Bass Recipe with Vietnamese Sauce
Seared Chilean Sea Bass filet served atop wilted sesame spinach and drizzled with a spicy, sour sweet Vietnamese inspired sauce. Gluten-Free and Dairy-Free.