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Halibut

Stephanie_Hamilton_470960

Market day finds, Halibut • Cucumber Ribbons with a fresh strawberry Vinaigrette dressing- Cooked the Halibut SV @ 113 degrees for 30mins the pan seared to get a crispy skin

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Comments

Stephanie_Hamilton_470960

Thank you! Best part about Sous Vide the Halibut is that it doesn't get dried out. Cooks up beautiful each time

fisher23

+1 Wow!

Jack_Mayer_85396

My favorite fish! Beautiful plating!

tshewman

Oh my goodness, those colors are stunning

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