18 Delicious Sous Vide Fish Recipes for Every Occasion

Dive into the world of sous vide with our roundup of 18 Delicious Sous Vide Fish Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, hosting a fancy weekend gathering, or simply craving some comfort food, we’ve got a recipe that’ll make your taste buds sing. Perfectly cooked fish every time? Yes, please! Keep reading to discover your next favorite dish.

Sous Vide Salmon with Lemon Butter Sauce

Elevate your weeknight dinner with this foolproof Sous Vide Salmon, topped with a velvety lemon butter sauce that’s bursting with freshness.

Ingredients

• 4 (6-ounce) salmon fillets, skin-on
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your sous vide water bath to 120°F.
2. Season the salmon fillets with 1 teaspoon salt and 1/2 teaspoon black pepper. Place each fillet in a separate vacuum-seal bag with 1/2 tablespoon olive oil. Seal the bags.
3. Submerge the bags in the water bath and cook for 45 minutes.
4. While the salmon cooks, melt 4 tablespoons butter in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute. Stir in 1/4 cup fresh lemon juice and remove from heat.
5. Once the salmon is done, carefully remove it from the bags and pat dry. Heat the remaining 1 tablespoon olive oil in a skillet over high heat. Sear the salmon, skin-side down, for 1 minute until crispy.
6. Plate the salmon and drizzle with the lemon butter sauce. Garnish with 2 tablespoons chopped fresh parsley.

The sous vide method ensures your salmon is perfectly cooked from edge to edge, while the quick sear adds a delightful crispiness to the skin.

Tip: For an extra touch of elegance, serve with a side of asparagus or a light salad.

Sous Vide Halibut with Herb Infused Oil

Elevate your weeknight dinner with this Sous Vide Halibut, where precision cooking meets the bright flavors of herb-infused oil for a dish that’s both elegant and effortlessly simple.

Ingredients

• 2 halibut fillets (6 oz each)
• 1/4 cup olive oil
• 2 tbsp fresh basil, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your sous vide water bath to 120°F.
2. Season the halibut fillets with 1/2 tsp salt and 1/4 tsp black pepper.
3. Place the halibut in a vacuum-seal bag and seal it, ensuring the fillets are in a single layer.
4. Submerge the bag in the water bath and cook for 30 minutes.
5. While the halibut cooks, combine 1/4 cup olive oil, 2 tbsp basil, 2 tbsp parsley, 1 tbsp chives, and 1 tsp lemon zest in a small bowl to make the herb-infused oil.
6. After cooking, carefully remove the halibut from the bag and pat dry with paper towels.
7. Heat a skillet over medium-high heat and sear the halibut for 1 minute on each side until lightly golden.
8. Drizzle the herb-infused oil over the halibut before serving.

The sous vide method ensures the halibut is perfectly tender and moist, while the herb oil adds a vibrant, fresh flavor that brightens the entire dish.

Tip: For an extra touch of elegance, garnish with additional fresh herbs and a sprinkle of lemon zest before serving.

Sous Vide Cod with Garlic and Thyme

Dive into the delicate flavors of the sea with this Sous Vide Cod, where garlic and thyme elevate the fish to a whole new level of tenderness and aroma.

Ingredients

• 4 cod fillets (about 6 oz each)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced for garnish

Instructions

1. Preheat your sous vide water bath to 120°F.
2. Season the cod fillets evenly with 1 tsp salt and 1/2 tsp black pepper.
3. In a small bowl, mix 2 tbsp olive oil, 4 cloves minced garlic, and 1 tbsp fresh thyme leaves.
4. Place each cod fillet in a separate vacuum seal bag and divide the garlic-thyme mixture among them, spreading it over the fish.
5. Seal the bags using a vacuum sealer, ensuring all air is removed.
6. Submerge the bags in the preheated water bath and cook for 30 minutes.
7. Carefully remove the cod from the bags and pat dry with paper towels.
8. Heat a skillet over medium-high heat and sear the cod for 1 minute on each side until lightly golden.
9. Garnish with lemon slices before serving.

The sous vide method locks in the cod’s natural moisture, while the quick sear adds a delightful crispness to the exterior. The garlic and thyme infuse the fish with a fragrance that’s both inviting and sophisticated.

Tip: For an extra burst of flavor, add a splash of white wine to the skillet when searing the cod.

Sous Vide Sea Bass with Mango Salsa

Elevate your weeknight dinner with this Sous Vide Sea Bass topped with a vibrant mango salsa, a dish that brings a touch of elegance and a burst of tropical flavors to your table.

Ingredients

• 2 sea bass fillets (about 6 oz each)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your sous vide water bath to 130°F.
2. Season the sea bass fillets with 1/2 tsp salt and 1/4 tsp black pepper, then place them in a vacuum-sealable bag with 1 tbsp olive oil. Seal the bag using a vacuum sealer.
3. Submerge the bag in the water bath and cook for 45 minutes.
4. While the fish cooks, prepare the mango salsa by combining the diced mango, 1/4 cup red onion, minced jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, and 1/2 tsp salt in a bowl. Mix well and set aside.
5. After cooking, remove the sea bass from the bag and pat dry with paper towels. For a crispy skin, quickly sear the fillets in a hot pan for 1 minute on each side.
6. Serve the sea bass topped with the mango salsa.

The sous vide method ensures the sea bass is perfectly tender and moist, while the fresh mango salsa adds a sweet and spicy contrast that’s irresistibly refreshing.

Tip: For an extra touch of color and flavor, add diced avocado to the mango salsa just before serving.

Sous Vide Tuna Steak with Sesame Crust

Elevate your weeknight dinner with this Sous Vide Tuna Steak with Sesame Crust, a dish that brings restaurant-quality flavors right to your kitchen with minimal fuss.

Ingredients

• 2 tuna steaks (about 6 oz each)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your sous vide water bath to 115°F.
2. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp honey. Place the tuna steaks in a resealable bag, pour the marinade over them, and seal the bag, removing as much air as possible. Let marinate at room temperature for 15 minutes.
3. After marinating, submerge the bag in the preheated water bath and cook for 45 minutes.
4. While the tuna cooks, mix 1/4 cup white sesame seeds and 1/4 cup black sesame seeds on a plate. Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper.
5. Remove the tuna from the bag and pat dry. Press each steak into the sesame seed mixture, coating all sides evenly.
6. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Sear the tuna for 30 seconds on each side until the sesame crust is golden and the edges are slightly crispy.
7. Slice the tuna steaks and serve immediately. The sous vide method ensures a perfectly even, medium-rare center every time, while the sesame crust adds a delightful crunch and nutty flavor.

Tip: For an extra flavor boost, serve with a drizzle of wasabi mayo or a side of pickled ginger.

Sous Vide Swordfish with Olive Tapenade

Elevate your weeknight dinner with this Sous Vide Swordfish, topped with a briny olive tapenade that brings a burst of flavor to every bite.

Ingredients

• 2 swordfish steaks (about 6 oz each)
• 1/2 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 1 small garlic clove, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your sous vide water bath to 130°F.
2. Season the swordfish steaks with salt and pepper, then vacuum seal them in a bag. Sous vide for 45 minutes.
3. While the swordfish cooks, make the tapenade: In a food processor, combine the Kalamata olives, capers, minced garlic, extra virgin olive oil, lemon juice, and dried oregano. Pulse until coarsely chopped.
4. Once the swordfish is done, remove from the bag and pat dry. Sear in a hot pan for 1 minute per side for a golden crust.
5. Serve the swordfish topped with the olive tapenade.

The sous vide method ensures the swordfish is perfectly tender and moist, while the olive tapenade adds a vibrant, salty contrast that’s irresistibly good.

Tip: For an extra touch of freshness, garnish with a sprinkle of chopped parsley or a lemon wedge before serving.

Sous Vide Mahi Mahi with Coconut Curry Sauce

Dive into the tropical flavors of this Sous Vide Mahi Mahi with Coconut Curry Sauce, a dish that brings restaurant-quality elegance to your home kitchen with minimal fuss.

Ingredients

• 2 Mahi Mahi fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp honey
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Preheat your sous vide water bath to 130°F.
2. Season the Mahi Mahi fillets with 1 tsp salt and 1/2 tsp black pepper, then place them in a sous vide bag with 1 tbsp olive oil. Seal the bag using the water displacement method.
3. Submerge the bag in the water bath and cook for 45 minutes.
4. While the fish cooks, prepare the coconut curry sauce by combining 1 can coconut milk, 2 tbsp red curry paste, 1 tbsp honey, and 1 tbsp lime juice in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally.
5. Once the fish is cooked, remove it from the bag and pat dry. Sear each fillet in a hot pan for 1 minute per side for a golden crust.
6. Serve the Mahi Mahi over a bed of rice, drizzled with the coconut curry sauce and garnished with 1/4 cup chopped cilantro.

The sous vide method ensures the Mahi Mahi is perfectly tender and moist, while the coconut curry sauce adds a rich, aromatic depth that’s irresistibly good.

Tip: For an extra burst of freshness, add a sprinkle of lime zest over the dish before serving.

Sous Vide Arctic Char with Dill and Cucumber

Dive into the delicate flavors of the sea with this Sous Vide Arctic Char, perfectly paired with fresh dill and crisp cucumber for a light yet satisfying meal.

Ingredients

• 2 Arctic char fillets (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup thinly sliced cucumber
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice

Instructions

1. Preheat your sous vide water bath to 120°F.
2. Season the Arctic char fillets with 1/2 tsp salt and 1/4 tsp black pepper, then place them in a vacuum-seal bag with 1 tbsp olive oil. Seal the bag.
3. Submerge the bag in the water bath and cook for 30 minutes.
4. While the fish cooks, mix the thinly sliced cucumber, 2 tbsp chopped fresh dill, and 1 tbsp lemon juice in a small bowl to create a refreshing topping.
5. After cooking, carefully remove the fillets from the bag and pat them dry with a paper towel.
6. Serve the Arctic char hot, topped with the cucumber and dill mixture.

The sous vide method ensures the Arctic char is cooked evenly throughout, while the cucumber and dill topping adds a burst of freshness that complements the fish’s natural richness.

Tip: For an extra touch of elegance, garnish with a few whole dill sprigs before serving.

Sous Vide Branzino with Fennel and Orange

Elevate your weeknight dinner with this Sous Vide Branzino, where the delicate fish meets the bright flavors of fennel and orange for a dish that’s as elegant as it is effortless.

Ingredients

• 2 Branzino fillets (about 6 oz each)
• 1 medium fennel bulb, thinly sliced
• 1 orange, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 sprigs fresh thyme

Instructions

1. Preheat your sous vide water bath to 135°F.
2. Season the Branzino fillets with 1/2 tsp salt and 1/4 tsp black pepper on each side.
3. In a large bowl, toss the sliced fennel and orange with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes.
4. Place the seasoned Branzino fillets, fennel-orange mixture, and thyme sprigs into a vacuum-seal bag. Seal the bag using a vacuum sealer.
5. Submerge the sealed bag in the preheated water bath and cook for 45 minutes.
6. After cooking, carefully remove the Branzino and vegetables from the bag. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Sear the Branzino fillets for 1 minute on each side until lightly golden.
7. Serve the Branzino topped with the fennel-orange mixture.

The sous vide method ensures the Branzino is perfectly cooked through with a buttery texture, while the fennel and orange add a refreshing crunch and zest that cuts through the richness.

Tip: For an extra burst of flavor, zest the orange over the dish before serving.

Sous Vide Rainbow Trout with Almond Butter

Dive into the delicate flavors of the sea with this Sous Vide Rainbow Trout, elevated by a rich almond butter sauce that’s as easy to make as it is impressive.

Ingredients

• 2 rainbow trout fillets (about 6 oz each)
• 2 tablespoons unsalted butter, melted
• 1/4 cup almond butter
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley for garnish

Instructions

1. Preheat your sous vide water bath to 130°F.
2. Season the trout fillets with garlic powder, salt, and black pepper. Place each fillet in a separate vacuum-seal bag and add 1 tablespoon of melted butter to each. Seal the bags.
3. Submerge the bags in the water bath and cook for 45 minutes.
4. While the trout cooks, whisk together almond butter and lemon juice in a small bowl until smooth.
5. Remove the trout from the bags and pat dry. Heat a skillet over medium-high heat and sear the fillets for 1 minute on each side until the skin is crispy.
6. Plate the trout, drizzle with the almond butter sauce, and garnish with chopped parsley.

The sous vide method ensures the trout is perfectly tender every time, while the almond butter sauce adds a nutty depth that’s unexpectedly delightful.

Tip: For an extra crunch, sprinkle toasted almond slices over the finished dish.

Sous Vide Snapper with Tomato Basil Relish

Elevate your weeknight dinner with this Sous Vide Snapper, topped with a vibrant Tomato Basil Relish that brings a fresh, herby brightness to the tender, perfectly cooked fish.

Ingredients

• 4 snapper fillets (about 6 oz each)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced

Instructions

1. Preheat your sous vide water bath to 130°F.
2. Season the snapper fillets with 1/4 tsp salt and 1/8 tsp black pepper. Place each fillet in a separate vacuum-seal bag with 1 tbsp of olive oil. Seal the bags.
3. Submerge the sealed bags in the water bath and cook for 45 minutes.
4. While the snapper cooks, prepare the relish by combining cherry tomatoes, basil, remaining 1 tbsp olive oil, balsamic vinegar, honey, remaining 1/4 tsp salt, remaining 1/8 tsp black pepper, and garlic in a bowl. Stir gently to combine.
5. After cooking, remove the snapper from the bags and pat dry. Sear each fillet in a hot skillet for 30 seconds per side for a golden crust.
6. Serve the snapper topped with the tomato basil relish.

The sous vide method ensures the snapper is cooked evenly throughout, while the quick sear adds a delightful texture contrast. The relish’s sweet and tangy flavors complement the fish beautifully.

Tip: For an extra flavor boost, let the relish sit for 10 minutes before serving to allow the flavors to meld.

Sous Vide Grouper with Lemon Caper Sauce

Elevate your weeknight dinner with this Sous Vide Grouper, perfectly cooked and topped with a zesty lemon caper sauce that’s bursting with flavor.

Ingredients

• 2 grouper fillets (about 6 oz each)
• 1/4 cup unsalted butter, melted
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your sous vide water bath to 130°F.
2. Season the grouper fillets with 1/2 tsp salt and 1/4 tsp black pepper. Place each fillet in a separate vacuum-seal bag, then add 1 tbsp olive oil to each bag. Seal the bags using a vacuum sealer.
3. Submerge the sealed bags in the preheated water bath and cook for 45 minutes.
4. While the grouper cooks, prepare the lemon caper sauce. In a small saucepan over medium heat, combine the melted butter, lemon juice, lemon zest, capers, and minced garlic. Cook for 2-3 minutes, stirring occasionally, until the sauce is heated through and fragrant.
5. Once the grouper is cooked, carefully remove it from the bags and pat dry with paper towels.
6. Heat a skillet over medium-high heat and sear the grouper fillets for 1 minute on each side, until golden brown.
7. Drizzle the lemon caper sauce over the grouper and garnish with fresh parsley before serving.

The sous vide method ensures the grouper is incredibly tender and moist, while the lemon caper sauce adds a bright, tangy contrast that’s irresistible.

Tip: For an extra burst of flavor, add a pinch of red pepper flakes to the lemon caper sauce.

Sous Vide Monkfish with Saffron Broth

Elevate your weeknight dinner with this elegant yet simple Sous Vide Monkfish with Saffron Broth, a dish that brings restaurant-quality flavors to your home kitchen.

Ingredients

• 1 lb monkfish fillets
• 2 cups fish stock
• 1/2 tsp saffron threads
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your sous vide water bath to 140°F.
2. Season the monkfish fillets with 1/2 tsp salt and 1/4 tsp black pepper, then place them in a sous vide bag with 1 tbsp olive oil. Seal the bag and cook in the water bath for 45 minutes.
3. While the monkfish cooks, heat the fish stock in a saucepan over medium heat. Add 1/2 tsp saffron threads and simmer for 10 minutes to infuse the broth.
4. Remove the monkfish from the sous vide bag and pat dry. Sear the fillets in a hot pan for 1 minute on each side for a golden crust.
5. Stir 1/4 cup heavy cream and 1 tbsp lemon juice into the saffron broth. Simmer for 2 minutes until slightly thickened.
6. Serve the monkfish fillets in bowls, ladled with the saffron broth and garnished with 2 tbsp chopped fresh parsley.

The sous vide method ensures the monkfish is perfectly tender, while the saffron broth adds a luxurious depth of flavor that’s surprisingly easy to achieve.

Tip: For an extra touch of elegance, serve with a side of crusty bread to soak up the delicious saffron broth.

Sous Vide Tilapia with Cilantro Lime Butter

Elevate your weeknight dinner with this Sous Vide Tilapia, where the fish cooks to perfection in a bath of warm water, then gets a vibrant kick from cilantro lime butter.

Ingredients

• 4 tilapia fillets (about 6 oz each)
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh cilantro, finely chopped
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your sous vide water bath to 130°F.
2. Season the tilapia fillets with 1/4 tsp salt and 1/8 tsp black pepper. Place each fillet in a separate vacuum-seal bag, drizzle with olive oil, and seal.
3. Submerge the bags in the water bath and cook for 30 minutes.
4. While the tilapia cooks, mix the softened butter, cilantro, lime zest, lime juice, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper in a small bowl until well combined.
5. Remove the tilapia from the bags and pat dry. Sear each fillet in a hot skillet for 1 minute per side to add color.
6. Serve the tilapia hot, topped with a generous dollop of the cilantro lime butter.

The sous vide method ensures the tilapia is impossibly tender, while the cilantro lime butter adds a bright, herby contrast that’s irresistibly fresh.

Tip: For an extra flavor boost, let the butter mixture sit at room temperature for an hour before serving to allow the flavors to meld.

Sous Vide Flounder with White Wine Sauce

Elevate your weeknight dinner with this elegant yet simple Sous Vide Flounder, bathed in a delicate white wine sauce that whispers of coastal breezes.

Ingredients

• 4 flounder fillets (about 6 oz each)
• 1/2 cup dry white wine
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest

Instructions

1. Preheat your sous vide water bath to 140°F.
2. Season the flounder fillets with 1/4 tsp salt and 1/4 tsp black pepper. Place each fillet in a separate vacuum-seal bag, adding 1 tbsp of white wine to each. Seal the bags.
3. Submerge the bags in the water bath and cook for 30 minutes.
4. While the flounder cooks, heat 1 tbsp olive oil and 2 tbsp unsalted butter in a skillet over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1 minute.
5. Pour in the remaining white wine, bring to a simmer, and reduce by half, about 3 minutes.
6. Once the flounder is done, carefully remove it from the bags and pat dry. Gently place the fillets in the skillet with the sauce, spooning the sauce over the top. Cook for 1 minute to warm through.
7. Sprinkle with 1 tbsp fresh parsley and 1 tsp lemon zest before serving.

The sous vide method ensures the flounder is perfectly tender and moist, while the white wine sauce adds a bright, aromatic finish that complements the delicate fish beautifully.

Tip: For an extra touch of luxury, add a tablespoon of capers to the white wine sauce for a briny contrast.

Sous Vide Catfish with Cajun Spices

Dive into the heart of Southern cuisine with this Sous Vide Catfish, where Cajun spices meet the tender, flaky texture of perfectly cooked catfish.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, sliced for garnish
• Fresh parsley, chopped for garnish

Instructions

1. Preheat your sous vide water bath to 140°F.
2. In a small bowl, mix together 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Rub the catfish fillets with 2 tablespoons olive oil, then evenly coat them with the spice mixture.
4. Place the seasoned catfish fillets in a single layer in a vacuum-seal bag, seal, and submerge in the preheated water bath. Cook for 1 hour.
5. After cooking, carefully remove the catfish from the bag and pat dry with paper towels.
6. Heat a skillet over medium-high heat and sear the catfish for 1-2 minutes on each side until slightly crispy.
7. Garnish with lemon slices and chopped fresh parsley before serving.

The sous vide method ensures the catfish is incredibly moist and evenly cooked, while the quick sear adds a delightful crunch. The Cajun spices bring a warm, smoky depth that’s irresistibly good.

Tip: For an extra kick, add a pinch of cayenne pepper to the spice mix.

Sous Vide Sardines with Lemon and Rosemary

Elevate your seafood game with these Sous Vide Sardines, infused with the bright flavors of lemon and rosemary for a dish that’s effortlessly elegant.

Ingredients

• 4 fresh sardines, cleaned and gutted
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 sprigs fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your sous vide water bath to 130°F.
2. Season the sardines inside and out with 1/2 tsp salt and 1/4 tsp black pepper.
3. Place the sardines in a single layer in a vacuum-seal bag, alternating with lemon slices and rosemary sprigs. Drizzle with 2 tbsp olive oil.
4. Seal the bag using a vacuum sealer, ensuring all air is removed.
5. Submerge the bag in the preheated water bath and cook for 45 minutes.
6. Carefully remove the sardines from the bag and serve immediately, garnished with the cooked lemon slices and rosemary.

The sous vide method locks in the sardines’ natural juices, resulting in a melt-in-your-mouth texture that’s perfectly complemented by the citrusy rosemary aroma.

Tip: For an extra crispy skin, quickly sear the sardines in a hot pan for 30 seconds on each side after sous vide cooking.

Sous Vide Mackerel with Ginger Soy Glaze

Elevate your weeknight dinner with this Sous Vide Mackerel with Ginger Soy Glaze, a dish that combines the delicate texture of mackerel with a bold, flavorful glaze.

Ingredients

• 2 mackerel fillets (about 6 oz each)
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 1 garlic clove, minced
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, thinly sliced

Instructions

1. Preheat your sous vide water bath to 130°F.
2. Season the mackerel fillets lightly with salt and place them in a sous vide bag. Seal the bag using the water displacement method.
3. Cook the mackerel in the sous vide water bath for 45 minutes.
4. While the mackerel cooks, combine 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp grated fresh ginger, 1 minced garlic clove, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1/2 tsp red pepper flakes in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
5. Remove the mackerel from the sous vide bag and pat dry. Brush each fillet generously with the ginger soy glaze.
6. Heat a skillet over high heat and sear the mackerel fillets for 1 minute on each side until the glaze caramelizes.
7. Garnish with 2 thinly sliced green onions before serving.

The sous vide method ensures the mackerel is perfectly cooked through, while the ginger soy glaze adds a sweet and spicy kick that’s irresistibly good.

Tip: For an extra layer of flavor, let the mackerel marinate in the glaze for 10 minutes before sous vide cooking.

Conclusion

We hope this roundup of 18 delicious sous vide fish recipes inspires your next meal! Whether you’re cooking for a special occasion or a weeknight dinner, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access. Happy cooking!

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