Sous Vide Halibut Cheeks

These tender halibut cheeks are cooked in a delicious marinade that turns into the perfect sauce! Serve over rice or orzo for a delicious, complete meal!

Course Main Dish

Cuisine sous vide

Keyword fish, halibut

Prep Time 15

Cook Time 2 30

Servings people

Calories 269kcal

Author Nicole Johnson

Ingredients

6 halibut cheeks
1 lemon
2 garlic cloves
1 teaspoon Italian seasoning
¼ teaspoon salt
12 cherry tomatoes
¼ teaspoon granulated garlic
4 tablespoons butter
2 cups cooked orzo pasta
1 teaspoon Italian parsley fresh, chopped

Instructions

Clean and pat dry the halibut cheeks. Sprinkle the salt over the fish.
Slice the lemon and garlic into thin slices. Cut the cherry tomatoes in half. Place into the sous vide bag along with the seasoned cheeks.
Add the butter, Italian seasoning, and granulated garlic into the bag with the fish.
Seal the bag and place in the sous vide at 145°F.
Let the fish cook for at least 2 1/2 hours.
When the fish has about 30 minutes left in the sous vide, place a medium stock pot with 6 cups of salted water on the stove and bring the water to a boil.
Add the orzo to the pot and cook according to the instructions on the box.
Remove the fish from the sous vide.
Serve the fish over the orzo and pour the remaining contents of the plastic bag over the top and serve.
Garnish with the fresh chopped parsley.

Nutrition