Nom Nom Paleo

Sous Vide Black Cod Fillets

Pin It

True confession: cooking seafood always stressed me out in the past. Maybe it’s ‘cause proteins from the sea are extremely perishable and seem to overcook in an instant. Plus, have you seen the price of high quality seafood lately?! Marone!

For many moons, my tame kitchen adventures involving fruits de mer only revolved around salmon and shrimp…but not anymore!

Armed with a SousVide Supreme and the conviction that I gotta get more healthy omega-3’s in my belly, I jumped in the deep end and joined a seafood CSA. I’m excited and a tad nervous that we’re getting a weekly delivery from Siren SeaSA — a sustainably-harvested local seafood CSA in the San Francisco Bay Area — but I’m ready for a challenge!

For my first delivery, I received two be-YOO-tiful black cod fillets.

Wanna see how I sous vided them?

Follow the jump for the recipe!

Here’s what I gathered to feed 3 people:

  • 1 pound of black cod fillets, skin-on and scaled
  • 3 tablespoons of grass fed butter
  • 3 sprigs of thyme
  • 2 tablespoons of table salt (double the amount if using Kosher salt)
  • 1 cup of water
  • Kosher salt
  • Fleur de sel
  • Lemon wedges

Here’s how I made the fish:

I preheated the oven to 300 F, filled and heated my SousVide Supreme to 125 F, and sharpened my kitchen knife.

I combined the table salt and water in a measuring cup to make a 10% brine.

Then, I divided the big fillet into two portions (3 fillets total), carefully removed the skins from each piece…

…seasoned the skins on both sides with kosher salt…

…and placed the skins on a parchment-lined baking sheet. I placed the skins in the preheated oven and set the timer for 35 minutes.

I grabbed a pair of clean tweezers and removed the pin bones from the fillets.

What a pain in the butt!

Then, I put the boneless and skinless fillets in a Ziploc bag, poured in the brine, and let them sit on a bowl of ice in the fridge for 10 minutes.

You don’t have to brine the fillets but it helps with the flavor AND you won’t get the unsightly white albumin all over the finished product.

After the brining was finished, I removed the fillets…

…rinsed them in the sink…

..and dried them with paper towels.

I vacuum sealed each fillet with a pat of butter and a sprig of thyme…

…and dunked them in the water oven for 20 minutes.

While the fish was bathing in the Jacuzzi, the skins were finished crisping in the oven.  I removed them to a wire rack to cool (and not get soggy).

When the fish was finished cooking, I removed the fillets and plated them on warm platters with some of the reserved cooking liquid/melted butter.

I topped the fish with a sprinkle of freshly ground pepper, Fleur de sel, and a squeeze of fresh lemon juice before diving in.

The crispy skin coupled with the moist, buttery flesh was really yummy!

(No SousVide Supreme? Follow this recipe on the Siren SeaSA site!)

Print Friendly and PDF
  1. nomnompaleo posted this