There’s a really good reason that I don’t often cook fresh fish. There’s no fish where I live. Not edible fish, at least.
The closest fish source is the Gulf Coast, 700 land miles due south. Sure, some fish and seafood is flown in frozen at my grocery store, but not surprisingly, it’s not that great.
But I do have a friend whose husband fishes around the world. After the fish are caught, they’re immediately cleaned, vacuum sealed, and frozen. And this special friend shares fish with me!
I’ve posted on red fish/redfish before, thanks to this same friend. It’s a unique fish with large scales, and it’s recommended that the fish is cooked skin down, and served the same way. Sort of like on the “half shell.”
But Stefan from Stefan Gourmet has been trying to convince me to sous vide white fish, and this is a perfect opportunity to try out this technique.
I tried to convince him previously that when I cook fish, I make sure to make it moist and tender. Which is basically trying to convince him that I don’t overcook fish. But then he says the sous vide actually creates a protein that is even more moist and tender. Because he is my sous vide go-to expert, I know he’s right. If you need basic information and lots of sous vide recipes, please refer to his blog.
If you don’t own a sous vide, follow the directions for cooking the fish from my other redfish post here.
And if you don’t own a sous vide, do consider one. I own a demi version, which is half the size of the non-commercial standard size, and plenty big for most everything. It was also half the price.
Honestly, the machine is a miracle worker. My favorite thing to do with it is to sous vide both brisket and flank steak. These are both meats I never loved, and yet, once the sous vide process is over, the meat is like filet mignon. Chicken breasts are great in the sous vide as well.
To sous vide the fish, set your machine at 50 degrees C or 122 degrees F.
Rinse and dry the fish on paper towels. Season generously with Creole seasoning.
Vacuum seal the fish.
Sous vide the fish for 20 minutes.
For safety purposes, place the package of fish in an ice bath for about 10 minutes, then refrigerate.
To make the mayo, place an egg yolk in a small bowl. Whisk the egg yolk until it’s smooth. A little whisk works wonders for a small amount of mayo.
Begin drizzling a little olive owl slowly into the bowl, while continuing to whisk.
Continue in this manner until the mayo is the consistency of heavy cream.
Once it has thickened, pour the rest of the oil into the mayo while still whisking. Af this point, it will be the consistency of mayonnaise.
Add the garlic, mustard, salt and cayenne pepper. As it is, the mayo can be refrigerated for a few days.
To serve the fish with the , warm the fish and the mayo close to room temperature.
Remove the fish from the plastic and place the filets on paper towels. Dry off the fish. Place the fish in a baking pan large enough so there is no overlap. Drizzle a little olive oil over the filets or, if you prefer, add a dab of butter to each filet.
Broil the fish just until it gets some color. Meanwhile stir the chopped parsley into the mayonnaise.
Serve the fish with a dollop of the spicy mayo.
After a little broiling, I sprinkled a little hot paprika over the fish for a bit more color.
So was it even more tender and moist from the sous vide? Honestly, I can’t imagine this fish even more perfect than it was! Thanks, Stefan!
* You don’t have to use a seasoning mixture, but a friend recommended this brand, and I’ve enjoyed it. If you prefer to make your own, here is a recipe from Epicurious.