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Halibut With Asparagus & Preserved Lemon Relish

The secret to cooking halibut so perfectly that it melts in your mouth? Sous-vide. Thanks to this awesome device from Sansaire, the fancy cooking method that used to be available in restaurant kitchens only is now 'a thing'. We paired our halibut with a bright dressing made with preserved lemon and gently charred asparagus. Perfect.

How To Do It


4 6-ounce filets wild halibut

4 6-ounce filets wild halibut

Kosher salt

1 plastic zip-top bag

A few sprigs fresh thyme

1/4 cup extra-virgin olive oil, divided

1 pound asparagus, trimmed

Piment d'espelette

Chives, minced

Flaky black sea salt, to finish

Preserved Lemon Relish

1 preserved lemon, rinds only, finely chopped

1 small shallot, finely chopped

2 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil.


Place Sansaire in vessel of water; set temperature to 125 degrees F. Season halibut generously with kosher salt; place in bag with thyme and 2 tablespoons olive oil.

Preheat broiler to high. Toss asparagus with remaining olive oil; season generously with kosher salt. Spread onto sheet pan; broil until lightly charred, 5 to 7 minutes. Season with piment d'espelette.

To make preserved lemon relish, combine ingredients.

Serve halibut over asparagus; spoon vinaigrette over top. Finish with a sprinkle of black salt.

Makes 4 servings. Simply double to serve 8.

Get The Goods

This amazing device make sous-vide cooking at your home 'a thing'. Use it for foolproof fish cooking, next-level steaks, velvety soft-poached eggs, and so much more.

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