Halibut tostadas from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 45) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

  • avocados
  • cilantro
  • sour cream
  • limes
  • tostada shells
  • cabbage
  • fresh oregano
  • halibut fillets
  • Fresno red chiles
  • EYB Comments

    Can substitute other firm-fleshed fish fillets for halibut fillets, other red chiles for Fresno red chiles, romaine lettuce for cabbage, and marjoram for fresh oregano.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other firm-fleshed fish fillets for halibut fillets, other red chiles for Fresno red chiles, romaine lettuce for cabbage, and marjoram for fresh oregano.

  • sosayi on June 20, 2018

    Quite good base recipe with halibut that came out incredibly moist and tender. I might add a smidge more dried oregano (or fresh oregano) and lime zest to the cooking bag next time, but I also had more fish than called for, too. The avocado crema is great and I liked the textural contrast of the crunchy tostadas (I made my own) with the soft fish and cream. Instead of drizzling extra olive oil and sprinkling salt on top, I just mixed it into the cabbage at the last minute with a bit of lime juice, too. And, instead of hot sauce, I used a tomatillo salsa I had on hand and wanted to use up. Would make again!

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