When it comes to cooking fish, there’s nothing quite like the precision and consistency of sous vide. With this method, you can achieve a perfectly cooked fish dish every time, without sacrificing flavor or texture. In this article, we’ll be exploring 18 delicious sous vide fish recipes that are perfect for any occasion – from a quick weeknight dinner to a special celebration.
From classic flavors like garlic butter and lemon herb to more adventurous options like spicy Cajun and coconut curry, there’s something for everyone on this list. Whether you’re looking for inspiration for your next seafood dinner party or just want to mix things up in the kitchen, these recipes are sure to please. So let’s dive in and get cooking!
Garlic Butter Sous Vide Salmon
This recipe yields a tender and flavorful salmon fillet with a rich garlic butter sauce. Perfect for a quick weeknight dinner or special occasion, this method ensures even cooking and minimal risk of overcooking.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter, softened
– 1 tsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the salmon fillets with salt and pepper.
3. In a small bowl, mix together minced garlic and softened butter until well combined.
4. Place the salmon fillets in individual sous vide bags or ziplock bags with the garlic butter mixture.
5. Seal the bags and cook for 30-40 minutes, depending on your desired level of doneness.
6. Remove the fish from the bag and serve immediately with lemon wedges and garnish with parsley or thyme if desired.
Cooking Time: 30-40 minutes
Lemon Herb Sous Vide Cod
Elevate your seafood game with this bright and citrusy lemon herb sous vide cod recipe, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 cod fillets (6 oz each)
– 1/2 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, whisk together lemon juice, olive oil, parsley, dill, garlic powder, salt, and pepper.
3. Place the cod fillets in a single layer on the bottom of a sous vide bag or container.
4. Pour the lemon herb mixture evenly over the fish.
5. Seal the bag or cover the container with plastic wrap.
6. Cook for 12-15 minutes or until the fish reaches an internal temperature of 145°F (63°C).
7. Remove from heat and let rest for 2-3 minutes before serving.
Cooking Time: 12-15 minutes
Spicy Cajun Sous Vide Catfish
Experience the bold flavors of Louisiana with this spicy cajun sous vide catfish recipe. Flaky catfish fillets are infused with a zesty cajun seasoning blend, then cooked to perfection in a flavorful broth.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp Cajun seasoning
– 1 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/4 cup chicken broth
– 1/4 cup water
– Salt and pepper, to taste
Instructions:
1. Preheat sous vide machine to 130°F (54°C).
2. In a small bowl, mix together Cajun seasoning, paprika, garlic powder, onion powder, and cayenne pepper.
3. Season the catfish fillets evenly with the spice blend.
4. Place the seasoned catfish in a sous vide bag or individual zip-top bags.
5. Add chicken broth, water, salt, and pepper to each bag.
6. Seal the bags and cook for 30 minutes.
7. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 40 minutes
Asian Glazed Sous Vide Halibut
Elevate your seafood game with this easy-to-make recipe that combines the tenderizing power of sous vide cooking with a sweet and savory Asian-inspired glaze. Perfect for special occasions or a quick weeknight dinner.
Ingredients:
– 4 halibut fillets (6 oz each)
– 1/4 cup soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 2 tsp grated ginger
– 1 tsp garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 120°F (49°C).
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, vegetable oil, ginger, and garlic.
3. Season the halibut fillets with salt and pepper.
4. Place the halibut in individual ziplock bags or a single large bag. Divide the glaze evenly among the bags.
5. Seal the bags and cook for 12-15 minutes or until cooked to desired doneness.
6. Remove from water bath and let rest for 2-3 minutes before serving.
Cooking Time: 12-15 minutes
Coconut Curry Sous Vide Mahi Mahi
Elevate your seafood game with this creamy and aromatic Coconut Curry Sous Vide Mahi Mahi recipe, perfect for a special occasion or a relaxing dinner at home.
Ingredients:
– 4 Mahi Mahi fillets (6 oz each)
– 1/2 cup coconut cream
– 1/4 cup curry powder
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, whisk together coconut cream, curry powder, olive oil, garlic, and ginger.
3. Season the Mahi Mahi fillets with salt and pepper.
4. Place the fish in individual sous vide bags or a single large bag.
5. Pour the coconut curry mixture over the fish, making sure they’re fully coated.
6. Seal the bags and cook for 20-25 minutes or until the fish reaches your desired level of doneness.
7. Remove from heat and let it rest for 5 minutes before serving. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Rosemary Garlic Sous Vide Sea Bass
This recipe combines the delicate flavor of sea bass with the pungency of garlic and the freshness of rosemary, all enhanced by the precision of sous vide cooking. The result is a tender and flavorful fish dish that’s perfect for a special occasion or a weeknight dinner.
Ingredients:
– 4 sea bass fillets (6 oz each)
– 2 cloves of garlic, minced
– 2 tbsp fresh rosemary leaves, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. Preheat the sous vide water bath to 130°F (54°C).
2. In a small bowl, mix together minced garlic and chopped rosemary.
3. Season the sea bass fillets with salt, black pepper, and the garlic-rosemary mixture.
4. Place the seasoned fish in a single layer at the bottom of a sous vide bag or a heat-proof container.
5. Add olive oil to the bag or container, making sure each piece of fish is coated.
6. Seal the bag or cover the container with plastic wrap.
7. Cook for 30 minutes per pound, or until the internal temperature reaches 145°F (63°C).
8. Remove from the water bath and serve immediately.
Cooking Time: 1 hour 20 minutes
Citrus Soy Sous Vide Tuna Steak
Elevate your tuna game with this citrusy and savory sous vide recipe, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 tuna steaks (6 oz each)
– 1/2 cup soy sauce
– 1/4 cup freshly squeezed orange juice
– 2 tbsp honey
– 2 tsp grated ginger
– Salt and pepper to taste
– Fresh scallions, thinly sliced (optional)
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. In a small bowl, whisk together soy sauce, orange juice, honey, and ginger.
3. Season tuna steaks with salt and pepper.
4. Place tuna steaks in a single layer in a vacuum-sealable bag or a ziplock bag with the air removed.
5. Pour the citrus-soy mixture over the tuna, making sure each piece is coated.
6. Seal the bag and cook for 30 minutes.
7. Remove from water bath and serve immediately. Garnish with thinly sliced scallions, if desired.
Cooking Time: 30 minutes
Herb Crusted Sous Vide Trout
Experience the delicate flavor of trout elevated by a fragrant herb crust in this easy-to-make sous vide recipe.
Ingredients:
– 4 trout fillets (6 oz each)
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tbsp olive oil
– 1 tsp lemon zest
– Salt and pepper, to taste
Instructions:
1. Preheat the sous vide water bath to 130°F (54°C).
2. In a small bowl, mix together parsley, dill, olive oil, and lemon zest.
3. Place trout fillets on a flat surface and divide the herb mixture evenly among them, pressing gently to adhere.
4. Season with salt and pepper to taste.
5. Seal the trout in sous vide bags or zip-top plastic bags, making sure to remove as much air as possible before sealing.
6. Cook for 12-15 minutes per pound (so, 36-45 minutes total).
7. Remove from water bath and serve immediately.
Cooking Time: 36-45 minutes
Miso Glazed Sous Vide Black Cod
Miso Glazed Sous Vide Black Cod Recipe
A sweet and savory twist on traditional black cod, this recipe combines the rich flavors of miso with the tender results of sous vide cooking. This dish is perfect for a special occasion or a weeknight dinner.
Ingredients:
– 4 black cod fillets (6 oz each)
– 2 tbsp white miso paste
– 1 tbsp sake or dry white wine
– 1 tbsp honey
– 1 tsp grated ginger
– 1 tsp soy sauce
– 1/4 cup water
– Fresh scallions, thinly sliced (optional)
Instructions:
1. Preheat the sous vide machine to 130°F (54°C).
2. In a small bowl, whisk together miso paste, sake or wine, honey, ginger, and soy sauce.
3. Place the black cod fillets in a single layer in a large ziplock bag. Pour the miso glaze over the fish, making sure each piece is coated.
4. Seal the bag and refrigerate for at least 2 hours or overnight.
5. Remove the fish from the refrigerator 30 minutes before cooking. Place the bag in the preheated sous vide machine.
6. Cook for 45-50 minutes, depending on your desired level of doneness.
7. Remove the fish from the bag and place it on a plate. Garnish with thinly sliced scallions if desired.
Cooking Time: 45-50 minutes
Garlic Lime Sous Vide Tilapia
Elevate your seafood game with this flavorful and moist garlic lime tilapia recipe, cooked to perfection using the sous vide method.
Ingredients:
– 4 tilapia fillets (6 oz each)
– 2 cloves of garlic, minced
– 1/2 cup freshly squeezed lime juice
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. In a small bowl, mix together minced garlic and freshly squeezed lime juice.
3. Place the tilapia fillets in a large ziplock bag or airtight container. Pour the garlic-lime mixture over the fish, making sure they’re coated evenly.
4. Seal the bag or cover the container with plastic wrap.
5. Cook the tilapia for 1 hour and 15 minutes.
6. Remove the fish from the bag or container and pat dry with paper towels.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour and 15 minutes
Thai Basil Sous Vide Snapper
This recipe combines the tenderizing power of sous vide with the bold flavors of Thai basil, creating a unique and delicious snapper dish perfect for any occasion.
Ingredients:
– 4 snapper fillets (6 oz each)
– 1/4 cup Thai basil leaves
– 2 tbsp fish sauce
– 1 tbsp lime juice
– 1 tsp brown sugar
– 1/4 tsp ground black pepper
– Salt, to taste
– Vegetable oil, for searing
Instructions:
1. Preheat the sous vide machine to 130°F (54°C).
2. In a small bowl, mix together fish sauce, lime juice, brown sugar, and black pepper.
3. Place a snapper fillet on a plate and brush the mixture evenly onto both sides of the fish.
4. Add Thai basil leaves on top of each fillet, allowing them to fall off in small bunches.
5. Seal the bag using the sous vide machine or a vacuum sealer, making sure to remove as much air as possible.
6. Cook for 1 hour and 30 minutes.
7. Remove the fish from the bag and pat dry with paper towels.
8. Sear the snapper in hot oil until golden brown, about 2-3 minutes per side.
9. Serve immediately and enjoy!
Cooking Time: 1 hour 30 minutes
Pesto Infused Sous Vide Swordfish
Experience the rich flavors of Italy with this simple yet impressive swordfish recipe. By infusing tender and flavorful pesto sauce into succulent swordfish, you’ll be serving up a culinary masterpiece that’s sure to impress.
Ingredients:
– 4 swordfish steaks (6 oz each)
– 1/2 cup freshly made basil pesto
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, mix together the pesto and olive oil.
3. Season the swordfish steaks with salt and pepper.
4. Place each steak in a separate ziplock bag, then add about 1 tbsp of the pesto mixture to each bag.
5. Seal the bags and massage them gently to distribute the flavors evenly.
6. Cook for 30 minutes.
7. Remove the swordfish from the bags and serve immediately, garnished with fresh parsley leaves.
Cooking Time: 30 minutes
Smoked Paprika Sous Vide Mackerel
Elevate your seafood game with this bold and aromatic dish, featuring smoked paprika-infused mackerel cooked to perfection using sous vide technology.
Ingredients:
– 4 mackerel fillets (about 6 oz each)
– 2 tbsp smoked paprika
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, mix together smoked paprika and olive oil.
3. Place the mackerel fillets in a single layer on a plate or tray.
4. Brush the smoked paprika mixture evenly onto both sides of the fish.
5. Season with salt and pepper to taste.
6. Seal the fish in a sous vide bag, making sure to remove as much air as possible.
7. Cook for 12-15 minutes, depending on desired doneness.
8. Remove from water bath and serve immediately, garnished with fresh parsley or dill.
Cooking Time: 12-15 minutes
Ginger Sesame Sous Vide Arctic Char
Experience the bold flavors of Asia with this simple yet impressive recipe that combines the freshness of arctic char with the warmth of ginger and sesame. This dish is perfect for a dinner party or a cozy night in.
Ingredients:
– 4 arctic char fillets (6 oz each)
– 1/4 cup soy sauce
– 2 tbsp honey
– 2 tbsp grated fresh ginger
– 2 tbsp sesame oil
– 1 tsp sesame seeds
– Salt and pepper to taste
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. In a bowl, whisk together soy sauce, honey, grated ginger, and sesame oil.
3. Place arctic char fillets in the marinade, ensuring they are fully coated. Seal and refrigerate for at least 30 minutes or overnight.
4. Remove the fish from the marinade, pat dry with paper towels.
5. Cook the arctic char sous vide for 12-15 minutes or until cooked through.
6. Pan-sear the fish in a hot skillet with sesame seeds and a pinch of salt for 1-2 minutes per side.
7. Serve immediately.
Cooking Time: 17-22 minutes
Tomato Basil Sous Vide Barramundi
Experience the perfect balance of flavors with this simple and elegant recipe that combines the delicate flavor of barramundi with the sweetness of tomatoes and freshness of basil.
Ingredients:
– 4 x 6oz barramundi fillets
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– Sous vide machine
Instructions:
1. Preheat the sous vide machine to 130°F (54°C).
2. Season the barramundi fillets with salt and pepper.
3. Place the fillets in a sous vide bag with the halved cherry tomatoes, chopped basil, and olive oil.
4. Seal the bag and cook for 30 minutes.
5. Remove the fish from the bag and serve immediately.
Cooking Time: 30 minutes
Tips:
– Make sure to pat dry the barramundi fillets before cooking to ensure even cooking.
– If you prefer a more well-done fish, adjust the cooking time to 45 minutes.
Chili Lime Sous Vide Rainbow Trout
A flavorful and vibrant twist on traditional trout, this recipe combines the brightness of lime with the heat of chili peppers to create a dish that’s both refreshing and bold. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 rainbow trout fillets (6 oz each)
– 1/4 cup lime juice
– 2 tbsp olive oil
– 1 tsp chili powder
– 1 tsp garlic powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat sous vide machine to 130°F (54°C).
2. In a small bowl, whisk together lime juice, olive oil, chili powder, and garlic powder.
3. Place trout fillets in a single layer in a sous vide bag or container. Pour the marinade over the fish, making sure they are fully coated.
4. Seal the bag or cover the container with plastic wrap.
5. Cook for 30-40 minutes.
6. Remove from water bath and pat dry with paper towels. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 30-40 minutes
Tarragon Butter Sous Vide Perch
Experience the elegance of pan-seared fish without the fuss with this simple recipe for Tarragon Butter Sous Vide Perch. The creamy tarragon butter adds a subtle anise flavor that complements the delicate flake of the perch perfectly.
Ingredients:
– 4 Perch fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 tbsp chopped fresh tarragon leaves
– 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 softened butter and chopped tarragon leaves.
3. Season the perch fillets with salt and pepper.
4. Place the fish in individual sous vide bags or ziplock bags with the tarragon butter.
5. Seal the bags and cook for 12-15 minutes.
6. Remove from the water bath and serve immediately.
Cooking Time: 12-15 minutes
Maple Dijon Sous Vide Salmon Fillet
A sweet and savory twist on traditional salmon fillets, this recipe combines the rich flavors of maple syrup and dijon mustard with the tender texture of sous vide cooking.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. In a small bowl, whisk together the maple syrup and Dijon mustard until well combined.
3. Season each salmon fillet with salt and pepper.
4. Brush the maple-Dijon mixture evenly onto both sides of each fillet.
5. Place the fillets in individual sous vide bags or containers, leaving some space for expansion.
6. Seal the bags and cook for 12-15 minutes per pound, or until cooked through to your desired level of doneness.
7. Remove from heat, let rest for 2-3 minutes before serving.
Cooking Time: 24-30 minutes total (depending on fillet size)
Summary
Discover the perfect recipes for any occasion with these 18 flavorful sous vide fish dishes. From classic flavors like garlic butter and lemon herb, to international inspirations such as Asian glaze and Thai basil, there’s something for everyone. Try your hand at spicy Cajun catfish or coconut curry mahi mahi, or opt for a lighter option like citrus soy tuna steak or herb crusted trout. With these easy-to-follow recipes, you’ll be on your way to creating delicious and impressive meals that are sure to please any palate.
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