Before cooking halibut using sous vide, we sprinkle it with a dry brine (salt and sugar) to season it thoroughly. Simmering the fish at a lower temperature of 120 degrees yields a silky, delicate result. Tap the link in our profile to get the recipe.⠀ ⠀ ⠀ ⠀ #cooksillustrated #cieditorspick #sousvide #halibut #seafood #fish #cisousvide #recipe⠀ ⠀ ⠀