Halibut with Melon and Wheat Berries

Cooks: 130°F (54.4°C) for 30 to 60 minutes • Serves: 4
Nutrition: Cal 371; Fat 21g; Protein 24g; Carb 24g; Fiber 4g; Sugar 8g; Chol 69mg

With a relatively bold flavor, halibut pairs well with many things but for this summer salad I combine it with sweet cantaloupe, zesty feta, and sour lemon for a simple but tasty dish. The addition of wheat berries rounds it all out with a nutty and sweet flavor. This dish also works well with other white fish, or even chicken and turkey.

Ingredients

For the Halibut

1 pound of halibut fillets (450 grams)
1 sprig fresh rosemary

For the Melon and Feta Salad

2 cups diced cantaloupe
1 cup cooked wheat berries
1/2 cup crumbled feta cheese
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint leaves

To Assemble

1 lemon, zested

Directions

For the Halibut

Preheat a water bath to 130°F (54.4°C).

Clean the halibut and cut into portions if needed. Liberally salt and pepper the halibut then place in a sous vide bag with the rosemary and seal. Let the halibut sit for 30 minutes for the dry brine to take effect.

Cook the halibut for 30 to 60 minutes, until heated through.

For the Melon and Feta Salad

Toss all the ingredients together then salt and pepper to taste.

To Assemble

Remove the halibut from the bag and dry thoroughly using paper towels or a dish cloth. Briefly sear the halibut on one side.

Place the melon and feta salad on a plate and top with the halibut. Sprinkle with the lemon zest then serve.