Sous Vide Lemon Garlic Lingcod Cheeks

This recipe for sous vide lingcod cheeks is the perfect way to highlight this delicious, unique cut of lingcod! The lemon and garlic flavor infuse every bite, and cooking sous vide ensures the fish never gets overcooked.

Course Main Dish

Cuisine American

Keyword sous vide lingcod

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings servings

Calories 427kcal

Author Nicole Johnson

Equipment

sous vide

Ingredients

2 pounds lingcod cheeks
⅛ cup lemon juice
½ cup melted butter
4 cloves crushed garlic

Instructions

Preheat your sous vide water bath to 145°F.
In a small bowl, whisk together the lemon juice, melted butter, and crushed garlic until well blended.
Place the lingcod cheeks into a sous vide–safe bag. Pour the lemon garlic butter mixture over the fish, making sure the cheeks are evenly coated.
Remove as much air from the bag as possible using a vacuum sealer or the water displacement method, then seal securely.
Submerge the sealed bag into the preheated sous vide bath and cook for 2 ½ hours.
Carefully remove the bag from the water, then take out the fish with tongs or a slotted spoon.
Transfer the cheeks to a serving platter and spoon some of the warm lemon-garlic butter from the bag over the top.
Serve immediately with your favorite sides.

Nutrition