Sous Vide Halibut in a White Wine, Lobster and Mussel Broth, garnished with grilled bok choy, snap peas, julienne carrots, zucchini, cilantro and citrus zest.
Halibut, seafood stock, bok choy, snap peas, carrots, zucchini, cilantro, citrus zest, lemon/garlic olive oil.
- Pour broth in a wide pot on med-high heat. Gently bring it to a boil with the lid partially on. Stirring occasionally.
- Place the bok choy and snap peas into the boiling broth.
- Next, gently place the Halibut into the boiling broth with a spatula. (Be careful, the fish is very delicate. Try not to break it)
- Start a timer for 30-45 seconds (yes, that short a time) and put the lid on. Once your timer goes off, take the pot off the stove.
Gently place each halibut into its own shallow bowl and spoon the broth over. Arrange the snap peas and bok choy evenly between the two bowls and top with fresh cilantro, julienne carrots, zucchini and citrus zest.