Moroccan Sous Vide Snapper Recipe

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Written by Jason Logsdon
This Moroccan flavored sous vide snapper still manages to stay light despite all of the flavors in it. I tend not to sear the fish before serving but if you want some extra flavor and texture you can sear it.

 This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

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Moroccan Sous Vide Snapper Recipe

 By Jason Logsdon
Published June 22, 2012
Cooking Time: 10 to 30 Minutes (why the range?)
Temperature: 122°F / 50°C for sushi quality or 132°F / 55.6°C otherwise
Serves: 4 People

Sous Vide Snapper Ingredients

For the Fish

4 red snapper filets, cleaned
2 tablespoons butter or olive oil
Salt and pepper

For the Saffron-Citrus Sauce

1 lemon
1 grapefruit
1 lime
3 oranges
2 tablespoons canola or olive oil
1 yellow onion
1 zucchini, diced
1 teaspoon saffron threads
1 teaspoon diced chile pepper, serrano or jalapeno works well
1 tablespoon sugar
3 cups fish stock
3 tablespoons chopped cilantro
½ cup all-purpose flour

Sous Vide Snapper Instructions

Pre-Bath

Preheat the water bath.

Salt and pepper each snapper filet and add to the sous vide pouches. Split the olive oil or butter equally among the pouches and seal. Place into the water bath and cook for 10 to 30 minutes.

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For the Sauce

Prepare the sauce about the same time you put the fish in the sous vide bath.

Before cutting the fruits you can grate or microplane the peel and add it later in the cooking process or as a garnish for more citrus flavor.

Peel the fruit and dice the flesh, removing all the pith.

In a large pan over medium heat add the oil and saute the onion and zucchini until it just softens, about 2 to 3 minutes. Add the saffron, diced pepper, and sugar and cook for 1 minute. Add the fish stock and bring to a boil.

Simmer for 10 minutes then add the citrus and simmer for 10 more minutes. Take off the heat and stir in the cilantro and 3/4 of the grated peels (if used). Set aside until ready to plate.

Finishing the Sous Vide Snapper

Take the fish out of the sous vide bath and place on individual plates. Spoon the saffron-citrus sauce over the top and serve. It goes very well with roasted fingerling potatoes or a plain risotto.

This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.
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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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