Butter-Basted Sous Vide Halibut

seriouseats.com

Maryann Peper

4 halibut fillets, about 6 ounces (170g) each

Kosher salt and freshly ground black pepper

Fresh herbs, such as thyme, parsley, or dill (optional)

Aromatics, such as sliced shallots or grated citrus zest (optional)

4 tablespoons (55g) unsalted butter, divided

Directions at seriouseats.com

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