2-4 halibut fillets, about 6 ounces (170g) each
Kosher salt and freshly ground black pepper
Fresh herbs, such as thyme, parsley, or dill (optional)
Aromatics, such as sliced shallots or grated citrus zest (optional)
4 tablespoons (55g) unsalted butter, divided
Put halibut in a zip lock and throw a genrous portion of salt on it. Seal and let sit for. 1 hour
Remove fish, discard bag. Get new ziplock place halibut in and 1 tablespoon of butter per fillet. Add fresh herbs and pepper (salt sould be fine). DO NOT USE VACUUM SEALER! Fish is too delicate
Place bag in sous vide, displacing air add sealing shut. 130 degrees for 30-45 minutes
Remove bag, allow to cool enough to handle
Sear in pan for 30 seconds each side
Plate and finish with a little butter and finishing salk