Are you tired of overcooked or underseasoned fish? Look no further! With the precision and control of sous vide cooking, you can achieve perfectly cooked fish every time. In this article, we’ll explore 20 flavorful and easy-to-make sous vide fish recipes that will elevate your seafood game. From classic combinations like garlic butter and lemon zest to international inspirations like coconut curry and Thai basil, there’s something for everyone.
In the following pages, you’ll discover how to cook a variety of fish types, including salmon, halibut, cod, sea bass, tuna, trout, swordfish, black cod, branzino, tilapia, red snapper, mahi-mahi, arctic char, catfish, grouper, monkfish, rainbow trout, barramundi, mackerel, and perch. Each recipe includes a list of ingredients, step-by-step cooking instructions, and serving suggestions to ensure a mouthwatering meal.
So why wait? Dive into the world of sous vide fish cooking and discover the perfect catch for your taste buds!
Garlic Butter Sous Vide Salmon with Lemon Zest
Experience the perfect blend of flavors and textures with this easy-to-make Garlic Butter Sous Vide Salmon with Lemon Zest recipe. This dish is sure to impress your family and friends with its rich, buttery flavor and tender, flaky fish.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– 1 tsp lemon zest
– 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, minced garlic, and lemon zest.
3. Season the salmon fillets with salt and pepper.
4. Place the salmon fillets in a single layer on a sous vide cooking mat or zip-top plastic bag.
5. Pour the garlic butter mixture evenly over the salmon fillets.
6. Seal the bag or cover the mat with aluminum foil.
7. Cook for 30-40 minutes, depending on your desired level of doneness.
Cooking Time: 30-40 minutes
Herb-Crusted Sous Vide Halibut with White Wine Sauce
Elevate your seafood game with this elegant and flavorful recipe, perfect for a special occasion or a cozy night in. This herb-crusted halibut is cooked to perfection using sous vide technology, then finished with a rich white wine sauce.
Ingredients:
– 4 halibut fillets (6 oz each)
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup white wine (dry, such as Sauvignon Blanc or Pinot Grigio)
– 2 tbsp butter
– Fresh lemon wedges for serving (optional)
Instructions:
1. Preheat your sous vide machine to 130°F.
2. In a small bowl, mix together olive oil, parsley, dill, garlic powder, salt, and pepper.
3. Place the halibut fillets in a single layer on a plate or tray. Brush both sides with the herb mixture.
4. Seal the halibut in sous vide bags and cook for 30 minutes per pound (or 2 hours total).
5. Meanwhile, heat the white wine in a saucepan over medium-low heat until reduced by half.
6. Add butter to the saucepan and whisk until melted. Season with salt and pepper to taste.
7. Serve the halibut with the white wine sauce spooned over the top. Garnish with fresh lemon wedges if desired.
Cooking Time: 2 hours
Coconut Curry Sous Vide Cod with Jasmine Rice
Experience the perfect balance of flavors and textures with this easy-to-make recipe, combining succulent cod, aromatic jasmine rice, and creamy coconut curry.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 cup jasmine rice
– 2 cups water
– 1/2 cup unsweetened coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. Preheat sous vide machine to 130°F (54°C).
2. Season cod fillets with salt, pepper, and cumin.
3. Place cod in sous vide bags or zip-top plastic bags with the curry powder and coconut milk.
4. Seal bags and cook for 30 minutes.
5. Cook jasmine rice according to package instructions using 2 cups of water.
6. In a pan, heat olive oil over medium-high heat. Add cooked rice and stir-fry until lightly toasted.
7. Serve cod on top of toasted jasmine rice and garnish with fresh cilantro, if desired.
Cooking Time: 30 minutes
Spicy Miso-Glazed Sous Vide Sea Bass
Elevate your seafood game with this Asian-inspired recipe that combines the rich flavors of miso paste and gochujang for a spicy kick. Perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 4 sea bass fillets (6 oz each)
– 1/4 cup white miso paste
– 2 tbsp gochujang
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tsp rice vinegar
– 1 tsp sesame oil
– 1 tsp grated ginger
– 1/4 cup water
– Salt and pepper, to taste
– Fresh scallions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, whisk together miso paste, gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, and grated ginger.
3. Place the sea bass fillets in a single layer in a large zip-top bag. Pour the glaze over the fish, making sure they’re fully coated.
4. Seal the bag and cook for 12-15 minutes per pound, or until the fish reaches an internal temperature of 145°F (63°C).
5. Remove from water bath and let rest for 2-3 minutes before serving. Garnish with scallions and toasted sesame seeds, if desired.
Cooking Time: 30-40 minutes
Sous Vide Tuna Steak with Avocado Salsa
Experience the tender perfection of sous vide cooking paired with the creamy freshness of avocado salsa, all in one dish.
Ingredients:
– 4 tuna steaks (6 oz each)
– Salt and pepper, to taste
– 1 tablespoon olive oil
– 2 ripe avocados, diced
– 1 lime, juiced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat your sous vide water bath to 120°F (49°C).
2. Season the tuna steaks with salt and pepper.
3. Place the tuna steaks in a single layer in a sous vide bag or container. Add olive oil to the bag, making sure the fish is coated.
4. Cook the tuna for 45 minutes.
5. Meanwhile, prepare the avocado salsa by combining diced avocado, lime juice, red onion, jalapeño pepper, and garlic in a bowl.
6. Once the tuna is cooked, remove it from the sous vide water bath and slice into thick medallions.
7. Serve the tuna with the avocado salsa spooned over the top. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 45 minutes
Lemon Dill Sous Vide Trout with Asparagus
Brighten up your mealtime with this refreshing and flavorful recipe that combines the delicate taste of trout with the zesty punch of lemon and the crunch of asparagus. This sous vide method ensures a perfectly cooked fish every time.
Ingredients:
– 4 trout fillets (6 oz each)
– 1/4 cup freshly chopped dill
– 2 lemons, juiced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 lb fresh asparagus, trimmed
Instructions:
1. Preheat the sous vide water bath to 130°F (54°C).
2. Season trout fillets with salt and pepper.
3. In a small bowl, mix together lemon juice and chopped dill.
4. Place the trout fillets in individual sous vide bags or containers. Divide the lemon-dill mixture among the bags, making sure each fish is coated.
5. Seal the bags or cover the containers, then place them in the preheated water bath for 12-15 minutes.
6. Meanwhile, toss asparagus with olive oil, salt, and pepper. Cook on high heat for 4-6 minutes or until tender.
7. Serve trout with roasted asparagus and enjoy!
Cooking Time: 12-15 minutes
Sous Vide Swordfish with Tomato Olive Relish
Elevate your seafood game with this flavorful and moist sous vide swordfish recipe, paired with a tangy tomato olive relish.
Ingredients:
– 4 swordfish steaks (6 oz each)
– Salt and pepper
– 1 cup water
– 1/2 cup olive oil
– 2 cups cherry tomatoes, halved
– 1/4 cup pitted green olives, sliced
– 1/4 cup fresh parsley, chopped
– 2 tbsp lemon juice
– 1 tsp garlic powder
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. Season swordfish steaks with salt and pepper.
3. Place swordfish in a single layer in a large ziplock bag with the olive oil, water, and lemon juice. Seal bag and massage out any air pockets.
4. Cook for 30-40 minutes or until fish reaches desired doneness.
5. While fish cooks, combine cherry tomatoes, green olives, parsley, garlic powder, salt, and pepper in a bowl.
6. Serve swordfish with Tomato Olive Relish spooned over the top.
Cooking Time: 30-40 minutes
Maple Soy Sous Vide Black Cod
Elevate your seafood game with this sweet and savory recipe, featuring tender black cod infused with the rich flavors of maple syrup and soy sauce. Perfect for a special occasion or a weeknight dinner.
Ingredients:
– 4 black cod fillets (6 oz each)
– 1/2 cup pure maple syrup
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp grated ginger
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, whisk together maple syrup, soy sauce, brown sugar, rice vinegar, sesame oil, and grated ginger.
3. Place the black cod fillets in individual sous vide bags or zip-top plastic bags.
4. Pour the marinade over the fish, making sure each piece is coated evenly.
5. Seal the bags and massage out any air pockets.
6. Cook for 30 minutes.
7. Remove from the water bath and serve immediately.
Cooking Time: 30 minutes
Sous Vide Branzino with Fennel and Citrus
This Italian-inspired dish combines the tender flaky fish of branzino with the brightness of citrus and the anise flavor of fennel, all cooked to perfection using sous vide technology.
Ingredients:
– 4 branzino fillets (6 oz each)
– 2 bulbs of fennel, sliced
– 1 orange, peeled and segmented
– 1 lemon, peeled and segmented
– 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 branzino fillets with salt and pepper.
3. In a large ziplock bag, combine sliced fennel, orange segments, lemon segments, and olive oil.
4. Add the branzino fillets to the bag, making sure they are coated in the fennel-citrus mixture.
5. Seal the bag and cook for 12-15 minutes or until fish is cooked through.
6. Remove from water bath and garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Thai Basil Sous Vide Tilapia with Chili Lime Sauce
Elevate your seafood game with this flavorful and aromatic Thai-inspired dish. This recipe combines the tender texture of sous vide tilapia with the bold flavors of chili lime sauce, perfect for a quick and impressive dinner.
Ingredients:
– 4 tilapia fillets (6 oz each)
– 1/2 cup Thai basil leaves
– 1/4 cup freshly squeezed lime juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup chili flakes
– Salt and pepper to taste
Instructions:
1. Preheat the sous vide machine to 130°F (54°C).
2. Season the tilapia fillets with salt, pepper, and Thai basil leaves.
3. Place the fillets in a sous vide bag with olive oil, garlic, ginger, and chili flakes. Seal the bag.
4. Cook for 30 minutes.
5. Meanwhile, mix together lime juice and chili flakes to create the sauce.
6. Serve the cooked tilapia with the chili lime sauce spooned over the top.
Cooking Time: 30 minutes
Sous Vide Red Snapper with Mango Salsa
Experience the perfect balance of tender fish and sweet tropical flavors with this easy-to-make recipe. Using sous vide technology, you’ll achieve a perfectly cooked red snapper every time.
Ingredients:
– 4 red snapper fillets (6 oz each)
– 1 cup mango salsa (see below for recipe)
– 2 tbsp olive oil
– Salt and pepper to taste
Mango Salsa Recipe:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 2 tbsp lime juice
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the red snapper fillets with salt and pepper.
3. Place the fish in a single layer on the sous vide container, add olive oil, and seal.
4. Cook for 30 minutes.
5. Remove from water bath and pan-sear for 1-2 minutes per side, or until crispy.
6. Serve with mango salsa and enjoy!
Cooking Time: 30 minutes
Pesto-Crusted Sous Vide Mahi-Mahi
Pesto-Crusted Sous Vide Mahi-Mahi Recipe
Elevate your seafood game with this flavorful and moist recipe, featuring the rich flavors of pesto and the precision cooking of sous vide.
Ingredients:
– 4 mahi-mahi fillets (6 oz each)
– 1/4 cup pesto
– 2 tbsp olive oil
– 1 tsp lemon zest
– 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, olive oil, and lemon zest.
3. Place each mahi-mahi fillet on a piece of parchment paper or a silicone mat.
4. Brush the top surface of each fillet with the pesto mixture, making sure to coat evenly.
5. Season with salt and pepper to taste.
6. Place the coated fillets in individual sous vide bags or containers.
7. Seal the bags and cook for 15-20 minutes per pound, or until cooked through.
8. Remove from the water bath and garnish with fresh parsley leaves.
Cooking Time:
– Total cooking time: 45-60 minutes
– Resting time: 10-15 minutes
Serve immediately and enjoy!
Sous Vide Arctic Char with Cucumber Dill Sauce
Experience the delicate flavor of arctic char paired with a refreshing cucumber dill sauce, all made possible by sous vide cooking. This recipe is perfect for those looking to elevate their seafood game without sacrificing simplicity.
Ingredients:
– 4 arctic char fillets (6 oz each)
– 1/2 cup cucumber, thinly sliced
– 1/4 cup Greek yogurt
– 1 tbsp chopped fresh dill
– 1 tsp lemon juice
– Salt and pepper, to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the arctic char fillets with salt and pepper.
3. Place the fish in a sous vide bag or a ziplock bag with the air removed.
4. Cook the fish for 30-40 minutes, or until it reaches an internal temperature of 145°F (63°C).
5. Meanwhile, combine cucumber, yogurt, dill, and lemon juice in a bowl. Season to taste.
6. Once the fish is cooked, remove it from the bag and serve with the cucumber dill sauce.
Cooking Time: 30-40 minutes
Smoked Paprika Sous Vide Catfish
Elevate your catfish game with this simple yet flavorful recipe that combines the richness of smoked paprika with the precision of sous vide cooking. The result is a tender, juicy fish with a depth of flavor you’ll love.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your sous vide machine to 130°F (54°C).
2. Season the catfish fillets with salt, pepper, and garlic powder.
3. In a small bowl, mix together olive oil and smoked paprika.
4. Place the catfish fillets in a single layer on a plate or tray.
5. Brush the smoked paprika mixture evenly over both sides of the fish.
6. Seal the fish in a sous vide bag with the liquid.
7. Cook for 30-40 minutes, depending on your desired level of doneness.
Cooking Time: 30-40 minutes
Sous Vide Grouper with Pineapple Jalapeño Glaze
A tropical twist on a classic seafood dish, this recipe combines the flaky white fish of grouper with a sweet and spicy glaze featuring pineapple and jalapeño.
Ingredients:
– 4 grouper fillets (6 oz each)
– 1 cup pineapple juice
– 1/2 cup brown sugar
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 2 jalapeños, seeded and finely chopped
– 1/4 cup unsalted butter, melted
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the sous vide water bath to 130°F (54°C).
2. Season the grouper fillets with salt and pepper.
3. Cook the grouper in the preheated water bath for 20-25 minutes, or until cooked through.
4. Meanwhile, combine pineapple juice, brown sugar, soy sauce, honey, grated ginger, and chopped jalapeños in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5-7 minutes or until the glaze has thickened slightly.
5. Remove the grouper from the water bath and brush with melted butter. Spoon the pineapple jalapeño glaze over the top of each fillet.
6. Serve immediately, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Rosemary Garlic Sous Vide Monkfish
Elevate your seafood game with this flavorful and tender recipe that combines the bold flavors of rosemary and garlic with the delicate taste of monkfish. Perfect for a special occasion or a dinner party, this dish is sure to impress.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– 3 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. Preheat sous vide water bath to 130°F (54°C).
2. In a small bowl, mix together olive oil, rosemary, garlic, salt, and pepper.
3. Place monkfish fillets in a single layer on the bottom of a sous vide bag.
4. Pour the herb mixture evenly over the fish, making sure each piece is coated.
5. Seal the bag using a vacuum sealer or the displacement method.
6. Cook for 30 minutes at 130°F (54°C).
7. Remove from water bath and serve immediately.
Cooking Time: 30 minutes
Sous Vide Rainbow Trout with Almond Brown Butter
This recipe combines the delicate flavor of rainbow trout with the nutty richness of almond brown butter, all thanks to the precision of sous vide cooking. The result is a tender and flavorful fish dish that’s sure to impress.
Ingredients:
– 4 rainbow trout fillets (6 oz each)
– Salt, to taste
– Fresh parsley, chopped (optional)
– Almond brown butter (see below for recipe)
Sous Vide Instructions:
1. Preheat your sous vide water bath to 130°F (54°C).
2. Season the trout fillets with salt.
3. Place the trout fillets in a single layer in the sous vide bag or container.
4. Seal the bag or cover the container.
5. Cook for 12-15 minutes, or until the fish reaches your desired level of doneness.
Almond Brown Butter:
1. Melt 2 tablespoons of unsalted butter in a skillet over medium heat.
2. Add 1/4 cup of sliced almonds and cook, stirring frequently, until they’re lightly toasted (about 5 minutes).
3. Remove from heat and stir in 1 tablespoon of browned butter.
Assembly:
1. Cook the trout according to the sous vide instructions.
2. Pan-fry the almond brown butter over medium heat until it’s fragrant and slightly caramelized.
3. Serve the trout with a pat of almond brown butter on top, garnished with chopped parsley if desired.
Sous Vide Barramundi with Ginger Scallion Oil
This recipe combines the delicate flavor of barramundi with the pungency of ginger and scallions, all achieved through the precision of sous vide cooking. The result is a tender, flavorful fish dish perfect for any occasion.
Ingredients:
– 4 x 120g barramundi fillets
– 1/2 cup vegetable oil
– 2 inches piece of fresh ginger, peeled and thinly sliced
– 1/4 cup scallions, thinly sliced
– Salt, to taste
Instructions:
1. Preheat the sous vide machine to 45°C (113°F).
2. Season the barramundi fillets with salt.
3. Place the fish in a single layer in the sous vide bag or container.
4. Add the ginger and scallion slices to the bag.
5. Seal the bag, making sure to remove as much air as possible.
6. Cook the barramundi for 30 minutes.
7. Remove the fish from the bag and pat dry with paper towels.
8. Serve immediately, drizzling with the reserved ginger-scullion oil (see note).
Note: To make the ginger scallion oil, combine the cooked ginger and scallions with the vegetable oil in a blender or food processor. Blend until smooth and strain through a fine-mesh sieve to remove any solids.
Sous Vide Mackerel with Pickled Vegetables
This recipe combines the rich flavor of mackerel with a tangy and crunchy pickled vegetable accompaniment, perfect for a quick and delicious meal.
Ingredients:
– 4 mackerel fillets (6 oz each)
– 1 cup pickling liquid (see below for recipe)
– 2 carrots, peeled and sliced
– 1 red bell pepper, seeded and sliced
– 1 small onion, thinly sliced
– Salt and pepper to taste
Pickled Vegetable Recipe:
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 1 tbsp sugar
– 1 tsp salt
– 1 tsp mustard seeds
– 1 tsp coriander seeds
Instructions:
1. Preheat the 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 individual containers.
4. Cook the mackerel for 30-40 minutes, or until cooked through.
5. Meanwhile, prepare the pickled vegetables by combining all ingredients in a bowl and letting it sit at room temperature for at least 2 hours.
6. Serve the mackerel with pickled vegetables and enjoy!
Cooking Time: 30-40 minutes
Sous Vide Perch with Lemon Caper Sauce
This recipe combines the delicate flavor of perch with the bright, tangy taste of lemon and the subtle kick of capers. Perfect for a quick and impressive dinner.
Ingredients:
– 4 perch fillets (6 oz each)
– 1/2 cup lemon juice
– 1/4 cup olive oil
– 2 tbsp capers, rinsed and drained
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the sous vide water bath to 130°F.
2. Season the perch fillets with salt and pepper.
3. Place the perch in a single layer in a vacuum-sealable bag or a heat-safe container.
4. Cook the perch for 30-40 minutes, or until it reaches your desired level of doneness.
5. While the perch is cooking, combine lemon juice, olive oil, capers, and garlic in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the sauce has thickened slightly.
6. Remove the perch from the sous vide water bath and pat dry with paper towels.
7. Serve the perch topped with the lemon caper sauce and garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Summary
Discover the world of perfectly cooked fish with these 20 flavorful sous vide recipes. From salmon to tilapia, and from cod to monkfish, each dish showcases the versatility of sous vide cooking. Try Garlic Butter Sous Vide Salmon with Lemon Zest or Herb-Crusted Sous Vide Halibut with White Wine Sauce for a taste of the Mediterranean. Alternatively, opt for Asian-inspired flavors like Coconut Curry Sous Vide Cod with Jasmine Rice or Thai Basil Sous Vide Tilapia with Chili Lime Sauce. Whatever your palate desires, these recipes are sure to impress.