Are you a seafood lover looking to elevate your cooking game? Look no further! Sous vide machines have revolutionized the way we cook, and fish is one of the best ingredients to experiment with. The precision temperature control and even cooking that sous vide provides make it perfect for delicate fish fillets.
In this article, we’ll be diving into 18 flavorful sous vide fish recipes that will take your seafood game to the next level. From classic pairings like lemon butter sauce and herb infusion, to bold flavors like miso glaze and soy ginger marinade, there’s something for everyone on this list. Whether you’re a seasoned chef or just starting out, these recipes are sure to impress.
Sous Vide Salmon with Lemon Butter Sauce
Experience the perfect balance of flavors and textures with this easy-to-make Sous Vide Salmon recipe, elevated by a tangy and creamy lemon butter sauce. This dish is sure to impress!
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 lemons, juiced
– 2 cloves garlic, minced
– 1 tsp chopped fresh parsley
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the salmon fillets with salt and pepper.
3. Place the salmon in individual ziplock bags or a single large bag.
4. Set the timer for 30-40 minutes per pound, or until the fish reaches your desired doneness.
5. While the salmon cooks, combine softened butter, lemon juice, garlic, and parsley in a bowl.
6. Remove the salmon from the sous vide machine and serve with the warm lemon butter sauce spooned over the top.
Cooking Time: 30-40 minutes per pound
Sous Vide Halibut with Herb Infusion
Elevate your seafood game with this simple yet flavorful recipe that combines the tender texture of halibut with the aromatic richness of herbs. Perfect for a quick weeknight dinner or a special occasion, this sous vide method ensures even cooking and a succulent result.
Ingredients:
– 4 halibut fillets (6 oz each)
– 1 cup mixed fresh herbs (parsley, dill, thyme, rosemary)
– 2 tbsp olive oil
– 1 lemon, sliced
– Salt and pepper to taste
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. In a blender or food processor, blend herbs and olive oil until well combined.
3. Place halibut fillets in individual zip-top bags.
4. Divide herb mixture among the bags, spreading evenly over each fillet.
5. Seal bags and massage out any air pockets.
6. Cook for 15-20 minutes or to desired doneness.
7. Remove from water bath and serve with lemon slices.
Cooking Time: 15-20 minutes
Sous Vide Cod with Garlic and Thyme
Experience the flaky tenderness of cod, elevated by the pungency of garlic and the earthiness of thyme. This simple recipe requires minimal effort and yields a flavorful dish perfect for any occasion.
Ingredients:
– 4 cod fillets (6 oz each)
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 2 sprigs of fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the cod fillets with salt and pepper.
3. In a small bowl, mix together minced garlic and olive oil.
4. Place each cod fillet in a separate sous vide bag or a ziplock bag with the zipper top removed.
5. Divide the garlic mixture evenly among the bags, making sure each fillet is coated.
6. Add 1 sprig of thyme to each bag.
7. Seal the bags and massage out any air pockets.
8. Cook for 30 minutes at 130°F (54°C).
9. Remove the cod from the bags and serve immediately.
Cooking Time: 30 minutes
Sous Vide Sea Bass with Miso Glaze
This recipe combines the richness of sea bass with the savory sweetness of miso glaze, all achieved through the precise control of sous vide cooking. The result is a dish that’s both tender and flavorful.
Ingredients:
– 4 sea bass fillets (6 oz each)
– 1/2 cup white miso paste
– 1/4 cup sake or dry white wine
– 2 tbsp honey
– 1 tsp grated ginger
– Salt and pepper, to taste
– Fresh scallions, for garnish
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the sea bass fillets with salt and pepper.
3. In a small bowl, whisk together miso paste, sake or white wine, honey, and grated ginger.
4. Place the sea bass in individual zip-top bags or a large container with a lid. Divide the miso glaze among the bags or pour it over the fish.
5. Seal the bags or cover the container. Cook for 12-15 minutes per pound, or until the fish reaches an internal temperature of 145°F (63°C).
6. Remove from heat and let rest for 2 minutes before serving. Garnish with fresh scallions.
Sous Vide Tuna Steak with Soy Ginger Marinade
Experience the perfect balance of flavors and textures with this simple yet impressive recipe. Sous vide technology allows for precise control over cooking temperature, ensuring a tender and juicy tuna steak every time.
Ingredients:
– 4 tuna steaks (6 oz each)
– 1/2 cup soy sauce
– 1/4 cup freshly grated ginger
– 2 cloves garlic, minced
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– Salt and pepper to taste
Instructions:
1. In a bowl, whisk together soy sauce, ginger, garlic, brown sugar, rice vinegar, and sesame oil.
2. Place the tuna steaks in a ziplock bag with the marinade. Seal and refrigerate for at least 2 hours or overnight.
3. Preheat your sous vide water bath to 120°F (49°C).
4. Remove the tuna from the marinade, pat dry with paper towels, and seal in a separate ziplock bag.
5. Cook the tuna steaks for 30 minutes to 1 hour, depending on desired doneness.
6. Remove from the water bath and serve immediately.
Cooking Time: 30-60 minutes
Sous Vide Swordfish with Citrus Zest
Elevate your seafood game with this refreshing and flavorful sous vide swordfish recipe, perfect for a light and zesty dinner. The combination of citrus zest and tender fish is a match made in heaven!
Ingredients:
– 4 swordfish steaks (6 oz each)
– 1/2 cup citrus zest (orange, lemon, and lime)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, mix together citrus zest and olive oil.
3. Season the swordfish steaks with salt and pepper.
4. Place the swordfish steaks in a single layer in a large ziplock bag or a heat-proof container.
5. Pour the citrus-zest mixture over the fish, making sure each piece is coated evenly.
6. Seal the bag or cover the container.
7. Cook for 30 minutes to 1 hour, depending on desired level of doneness.
Cooking Time: 30-60 minutes
Sous Vide Trout with Dill and Lemon
This recipe combines the delicate flavor of trout with the brightness of lemon and the freshness of dill, all achieved through the precision of sous vide cooking.
Ingredients:
– 4 trout fillets (6 oz each)
– 1/4 cup fresh dill, chopped
– 2 lemons, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, mix together the chopped dill, lemon juice, and olive oil.
3. Place each trout fillet in a separate ziplock bag or sous vide container.
4. Divide the dill-lemon mixture evenly among the bags, making sure each fillet is coated.
5. Seal the bags and cook for 30 minutes per pound, or until cooked to your desired level of doneness.
6. Remove the trout from the water bath and serve immediately.
Cooking Time: 60-80 minutes (depending on the size of your trout)
Sous Vide Branzino with Olive Tapenade
Experience the rich flavors of the Mediterranean with this simple and flavorful recipe, combining tender branzino with a savory olive tapenade.
Ingredients:
– 4 branzino fillets (6 oz each)
– 1 cup olive tapenade
– 2 tbsp olive oil
– 2 lemons, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat sous vide machine to 130°F (54°C).
2. Season branzino fillets with salt and pepper.
3. Place each fillet in a separate sous vide bag with 1/4 cup olive tapenade and 1/2 tsp olive oil.
4. Seal bags using the “ziplock” method or vacuum sealer.
5. Cook for 45 minutes to an hour, depending on desired doneness.
6. Remove from water bath and pat dry with paper towels.
7. Serve immediately, garnished with lemon slices and chopped parsley if desired.
Cooking Time: 45-60 minutes
Sous Vide Mahi-Mahi with Coconut Curry
Elevate your seafood game with this flavorful and tender recipe that combines the richness of coconut curry with the succulence of mahi-mahi. Perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 4 mahi-mahi fillets (6 oz each)
– 1 cup coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. In a small bowl, mix together coconut milk, curry powder, cumin, turmeric, and cayenne pepper.
3. Season the mahi-mahi fillets with salt and pepper.
4. Place the fish in individual sous vide bags or ziplock bags.
5. Pour the coconut curry mixture over each fillet, making sure they’re fully coated.
6. Seal the bags and cook for 15-20 minutes per pound, or until cooked through to your desired level of doneness.
7. Remove from water bath and garnish with fresh cilantro leaves. Serve immediately.
Cooking Time: 30-40 minutes
Sous Vide Snapper with Tomato Basil Sauce
Experience the perfect balance of tender fish and vibrant sauce with this easy-to-make recipe.
Ingredients:
– 4 snapper fillets (6 oz each)
– Salt, to taste
– Fresh basil leaves, chopped
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
Instructions:
1. Preheat sous vide machine to 130°F (54°C).
2. Season snapper fillets with salt.
3. Place fillets in a single layer in a sous vide bag or container.
4. Cook for 30 minutes.
5. While the fish is cooking, combine cherry tomatoes, olive oil, garlic, lemon juice, and Dijon mustard in a blender or food processor.
6. Blend until smooth to create the tomato basil sauce.
7. Serve cooked snapper with tomato basil sauce spooned over the top.
Cooking Time: 30 minutes (sous vide) + 5-10 minutes to prepare the sauce
Sous Vide Arctic Char with Honey Mustard Glaze
Sous Vide Arctic Char with Honey Mustard Glaze: A sweet and savory twist on traditional fish cooking, this recipe yields a tender and flavorful arctic char dish perfect for any occasion.
Ingredients:
– 4 arctic char fillets (6 oz each)
– 1/2 cup honey
– 1/4 cup Dijon mustard
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. Season arctic char fillets with salt and pepper.
3. Place the fillets in a single layer in a vacuum-sealable bag or individual zip-top bags.
4. Seal the bag(s) using a vacuum sealer or remove air and seal manually.
5. Cook for 1 hour and 15 minutes.
6. While the fish is cooking, mix honey and Dijon mustard in a small bowl until well combined.
7. Remove the fish from the sous vide water bath and pat dry with paper towels.
8. Brush the honey mustard glaze over the arctic char fillets.
9. Garnish with chopped parsley, if desired.
10. Serve immediately.
Cooking Time: 1 hour 15 minutes
Sous Vide Tilapia with Cajun Spices
This recipe combines the flaky texture of tilapia with the bold flavors of Cajun spices, all achieved through precise sous vide cooking. The result is a deliciously flavorful fish dish that’s easy to prepare and impressive to serve.
Ingredients:
– 4 tilapia fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp Cajun seasoning
– 1 tsp paprika
– 1/2 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. In a small bowl, mix together olive oil, Cajun seasoning, paprika, garlic powder, salt, and pepper.
3. Place the tilapia fillets in a single layer on a heat-proof plate or tray.
4. Brush the Cajun spice mixture evenly over both sides of the fish.
5. Seal the fish in a sous vide bag with the air removed as much as possible.
6. Cook for 12 minutes at 130°F (54°C).
7. Remove from water bath and serve immediately.
Cooking Time: 12 minutes
Sous Vide Grouper with White Wine Reduction
Elevate your seafood game with this simple yet impressive recipe that yields a tender and flavorful grouper dish. This method ensures a perfect cook every time, while the white wine reduction adds a rich and savory sauce.
Ingredients:
– 4 grouper fillets (6 oz each)
– Salt and pepper
– 1/2 cup white wine (dry)
– 1/4 cup chicken broth
– 2 tbsp butter
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the grouper fillets with salt and pepper.
3. Place the fillets in a sous vide bag or a heat-safe ziplock bag with air removed.
4. Cook the fish for 30 minutes per pound, or until it reaches an internal temperature of 145°F (63°C).
5. While the fish is cooking, combine white wine, chicken broth, and butter in a saucepan. Bring to a simmer over medium heat and cook until reduced by half, stirring occasionally.
6. Remove the cooked grouper from the sous vide machine and serve with the white wine reduction spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 30 minutes (per pound of fish)
Sous Vide Monkfish with Saffron Broth
Elevate your seafood game with this elegant sous vide recipe, featuring tender monkfish paired with a rich and aromatic saffron broth.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 1 cup water
– 1/2 cup fish stock
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– 1 tsp lemon juice
– 1/4 tsp salt
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the monkfish fillets with salt and lemon juice.
3. Place the fillets in a sous vide bag or a ziplock bag with the fish stock, saffron-infused water, and any desired aromatics (like parsley).
4. Seal the bag and cook for 30 minutes.
5. Remove the fillets from the sous vide machine and pat dry with paper towels.
6. Pan-fry the monkfish in a hot skillet with some oil until golden brown and crispy.
7. Serve the pan-seared monkfish with the saffron broth spooned over the top.
Cooking Time: 30 minutes
Sous Vide Flounder with Brown Butter Sauce
Experience the tender, flaky texture of flounder paired with a rich and nutty brown butter sauce, all made possible by sous vide cooking.
Ingredients:
– 4 flounder fillets (6 oz each)
– Salt and pepper to taste
– 2 tbsp unsalted butter
– 1/4 cup white wine (optional)
Instructions:
1. Preheat the sous vide machine to 130°F (54°C).
2. Season the flounder fillets with salt and pepper.
3. Place the flounder in individual sous vide bags or a large ziplock bag, making sure they are sealed tightly.
4. Cook the flounder for 30 minutes to 1 hour, depending on your desired level of doneness.
5. While the fish is cooking, melt the butter in a small saucepan over medium heat.
6. Continue cooking the butter until it turns golden brown and develops a nutty aroma (about 5-7 minutes).
7. Remove the flounder from the sous vide machine and pat dry with paper towels.
8. Serve the flounder with the brown butter sauce spooned on top, garnishing with chopped parsley if desired.
Cooking Time: 30 minutes to 1 hour
Sous Vide Mackerel with Pickled Vegetables
This recipe combines the richness of mackerel with the tanginess of pickled vegetables, creating a harmonious and flavorful dish. Perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 4 mackerel fillets (6 oz each)
– 1 cup pickling liquid (see below)
– 1 cup mixed pickled vegetables (such as carrots, bell peppers, and onions)
– Salt and pepper to taste
– Optional: fresh parsley for garnish
Pickling Liquid:
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 1 tsp sugar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the mackerel fillets with salt and pepper.
3. Place the mackerel in a sous vide bag or zip-top plastic bag, leaving some space at the top.
4. Add the pickling liquid to the bag, making sure the fish is fully submerged.
5. Cook for 1 hour and 30 minutes.
6. Remove the mackerel from the bag and pat dry with paper towels.
7. Serve with pickled vegetables and garnish with fresh parsley if desired.
Cooking Time: 1 hour and 30 minutes
Sous Vide Sardines with Rosemary and Garlic
This recipe elevates the humble sardine to new heights by combining it with the earthy flavor of rosemary and the pungency of garlic, all achieved through the precision of sous vide cooking.
Ingredients:
– 12-16 sardines (drained and rinsed)
– 2 sprigs of fresh rosemary
– 3 cloves of garlic, minced
– Salt and pepper to taste
– Cooking oil or butter for serving
Instructions:
1. Preheat the sous vide water bath to 130°F (54°C).
2. In a small bowl, combine the minced garlic and chopped rosemary.
3. Place the sardines in a single layer on a sous vide cooking container.
4. Divide the garlic-rosemary mixture evenly among the sardines.
5. Seal the container and cook for 30 minutes.
6. Remove the sardines from the water bath and serve with a pat of butter or drizzle with olive oil.
Cooking Time: 30 minutes
Sous Vide Catfish with Spicy Remoulade
This recipe combines the tenderizing power of sous vide cooking with the bold flavors of spicy remoulade, resulting in a dish that’s both familiar and exciting.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 2 tbsp Dijon mustard
– 1 tsp hot sauce (such as Frank’s RedHot)
– 1 tsp chopped fresh dill
– Salt and pepper, to taste
– Cooking liquid (water or fish stock), for sous vide
Instructions:
1. Preheat the sous vide water bath to 130°F (54°C).
2. Season the catfish fillets with salt and pepper.
3. Seal the catfish in a sous vide bag with cooking liquid, making sure they are fully submerged.
4. Cook the catfish for 30 minutes.
5. While the catfish cooks, prepare the remoulade by whisking together mayonnaise, yogurt, Dijon mustard, hot sauce, and chopped dill.
6. Remove the catfish from the sous vide bag and pat dry with paper towels.
7. Serve the catfish with a dollop of spicy remoulade on top.
Cooking Time: 30 minutes
Leave a Reply