This is the main content.
Sous Vide Halibut with Garlic, White Bean and Kale Brodo
Recipes
Sous Vide Halibut with Garlic, White Bean and Kale Brodo
6 servings
1 hour 45 minutes total

Ingredients

  • Large vacuum seal bag
  • 6 (5-oz) halibut pieces
  • 4 ⅜ teaspoons pepper, divided
  • 6 peeled garlic cloves
  • 2 shallots, peeled and quartered
  • 2 sprigs rosemary
  • 3 tablespoons salted European butter
  • 5 tablespoons grapeseed oil
  • 1 yellow onion, diced
  • 6 garlic cloves, minced
  • 2 cups fresh kale, chopped
  • 1 (16-oz) can navy beans, drained and rinsed
  • ½ cup white wine
  • 2 cups vegetable stock
  • ¾ teaspoon kosher salt

Steps

    1. Fill 8-quart stockpot with 6-quarts hot tap water. Set immersion circulator into water bath and attach to side of pot. Set circulator to 135˚F.
    2. Fold top 2-inches of vacuum seal bag over, to form a collar; add halibut, 4 teaspoons pepper, garlic cloves, shallots, rosemary, and butter to bag. Using vacuum sealer, create a seal and remove air from packaging.
    3. Confirm immersion circulator has heated water to 135°F by using a calibrated digital probe thermometer. Place sealed bag directly into circulating water bath and cook for 1 hour.
    4. Remove bag, and using a calibrated digital probe thermometer, inserted into thickest end of the halibut, confirm internal temperature has reached at least 135°F (if halibut has not reached 135°F, continue to cook in a large non-stick pan until internal temperature has reached at least 135°F).
    5. Remove halibut from bag, discard drippings; blot halibut dry. Heat a cast iron skillet over medium-high for 5 minutes. Add oil, place halibut into pan, and cook 3 minutes on one side, until 145°F. Set aside and reserve.
    6. Add onion to same skillet and sauté 4–5 minutes. Stir in minced garlic, kale, and navy beans. Cook 2–3 more minutes, then pour in wine. Reduce wine by half and add stock. Reduce liquid by half. Add salt and remaining ⅜ teaspoon pepper. Divide bean mixture equally into 6 bowls. Place reserved halibut on top and serve.

Amount per ⅙ recipe serving: Calories 410, Total Fat 20g, Sat Fat 6g, Trans Fat 0g, Chol 85mg, Sodium 560mg, Total Carb 22g, Fiber 5g, Sugars 3g, Protein 33g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%