Fish Sous Vide with Sweet-and-Sour Pineapple Sauce

Name: Fish Sous Vide with Sweet-and-Sour Pineapple Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 shallot, finely chopped; 1/3 cup (75 ml) olive oil; 1 cup (250 ml) fresh pineapple chunks; 1/4 cup (60 ml) rice vinegar; 1 1/2 lb (675 g) skinless halibut, cut into 4 pieces; Salt and pepper; 4 medium Ziploc®-type sealable freezer bags

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Preparation 20 MIN

Cooking 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

1 shallot, finely chopped
1/3 cup (75 ml) olive oil
1 cup (250 ml) fresh pineapple chunks
1/4 cup (60 ml) rice vinegar
1 1/2 lb (675 g) skinless halibut, cut into 4 pieces
Salt and pepper
4 medium Ziploc®-type sealable freezer bags

Preparation

In a saucepan over medium heat, brown the shallot in 15 ml (1 tablespoon) oil. Season with salt and pepper. Add the pineapple and continue cooking for 4 to 5 minutes. Deglaze with the vinegar. Transfer to a blender, add 60 ml (1/4 cup) oil and purée until smooth. Adjust the seasoning. Pour into a small saucepan and set aside over low heat.
Fill a large saucepan with water and heat until it starts to simmer.
Season the fish with salt and pepper. Place each piece in a bag. Seal partially and squeeze out as much air as possible. Seal tightly.
Place the bags in the water and cook over low heat for about 12 minutes.
Serve the fish with the pineapple sauce.

To help you with this recipe

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