I tried Halibut because it was always hard to get the right texture and doneness. Searching the web yielded temperatures from 117 fahrenheit all the way up to 160. I used the recommended temperature on the Thermoworks chart 130F/54C.The thickness was 1 1/2 " so the time was set for 1 hour. Keeping it simple I use salt, thyme and lemon zest with a little olive oil to marinate it in the ziplock bag refrigerator for an hour. Sous vide 1 hour @ 130F finished with a quick pan sear. This turned out to be the best Halibut I have ever had. Photo shown with a Butternut squash mash,red peppers and wilted spinach.
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