I love Halibut, but it is very easy to overcook and becomes dry, just 1 minute too long the grill and no good.
So I thought the SV would be perfect for Halibut and it was. I rubbed with garlic olive oil, seasoned with Pike Place seafood seasoning, and put a slice of lemon and TBL of olive oil in bag and vacuum sealed then put them in the Joule at 137 for 45 minutes. Pulled, patted dry, hit the fillets with a torch, and drizzled the reserved juices over the fish. They turned out great and where nice and moist. The one thing that I didn't get was the lemon flavor, maybe next time I will try lemon zest.
Plated with sauteed mushrooms