You can use any white fish you want; cod, halibut, tilapia, or basa. Sous vide is a wonderful way to slowly cook just about anything.
1 pound/450g cod
1 lime, zested and juiced
2 teaspoons/10ml ground cumin
1 teaspoon/5ml salt
1/2 teaspoon white pepper
Garlic infused olive oil
In a large pot add water up to indicated line on your sous vide stick. Set the temperature to 56C/133F.
Cut the cod into equal portions. Season the fish with salt, pepper and cumin. Lay the pieces of fish on sheets of cling film about two times the size of the fish. Slightly tuck the outside edges in and roll up the fish using the plastic wrap to help until you get a tight sausage shaped roll. Secure the ends by tying in a knot. Place the fish in a plastic sealable bag. Immerse the bag in preheated water leaving about 1-2 inches/2.5-5cm above the water. You have now vacuum sealed the fish. Seal the bag. And set the timer for 45 minutes. Remove the fish when timer goes off. While fish is cooking combine 2 tablespoons of garlic oil and lime juice. Season with salt and pepper. Take the fish out of the plastic wrap and place in a hot skillet over medium high heat with about 1 teaspoon of garlic oil. Lightly brown on all sides. Remove from pan, and cut in half on the bias.
Serve with cuban black beans and topped with a drizzle of the lime oil mixture.
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