For this preparation, I obtained 1/2 lb of bulk organic manzanillo olive oil from whole foods and 1 lemon. Using vacuum bags, I added 2 thawed Alaskan halibut portions with half the oil along with the zest of one lemon to each bag. This was sealed using the "wet" setting on the vacuum sealer, then into a large pot of water which had stabilized to 140F over low heat. In this case a gas burner might be more precise, but I used one of the electric glass top burners and just added water to a large pot until it settled at 140F for a few minutes. The halibut was left at this temperature for 1 hour. The results were very delicious, but I must say I'd advise against attempting to sear the halibut afterward as the texture is such that it will fall apart. The guests were please in spite of my grilling misadventure. The halibut was accompanied by a lemon juice salsa verde, which was as epically good with seafood as the red wine vinegar version is with steak.
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