Recipes, Sous-Vide

Sous Vide: Nothing But A Trend? & Sous Vide Cajun Tilapia

It is now that sticky hot time of summer when the last thing anyone wants to do is heat up their oven indoors.  What this means in our household is that we’re going to turn to alternative methods for cooking: grilling outdoors, Instant Pot, and, of course, sous vide.  Today we’re going to share a recipe for sous vide Cajun tilapia.  But…what about sous vide, anyway?

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December 2016 seemed to be the dawning of an era for sous vide.  It seemed every food publication was chomping at the bit to post something new about the new it-gadget. For those of us who’d been fans long before the interest was piqued by others (oh, how hipster of me!), it was first met with a loud sigh of “FINALLY!”

Seven months later, however, and oh how the turntables have turned.

Google’s search trends are still showing “sous vide” coming up in searches a solid 20 or so points above pre-December 2016’s numbers.  But overall it seems that sous vide has retreated into a niche interest, along with its culinary cousin, the Instant Pot.  Perhaps the 2017 holiday season will see a resurgence.  Or, maybe, sous vide saw its 15 minutes of fame and was, as many called it, just a trend.

Some of the letdown for enthusiasts was seeing the tool soar in popularity while articles and videos showed users using it for things such as heating up frozen burritos.  As an in-the-closet kitchen snob (or would that be, in-the-pantry? Hmm), such uses made me shudder.  That’s not to say sous vide only has its place if it’s heating up a prime piece of meat.

On the contrary, sous vide has been (and still is) the best tool for transforming cheap meats into restaurant-quality entrees.

However, to see the tool used in such a flagrantly excessive and unnecessary way was almost insulting.  Such uses cheapened the sous vide and obstructed others from seeing how superior it can be to conventional methods for certain cuts and uses.

I’m hoping that the new Anova Nano – a $99 sous vide tool – will help reignite the interest in sous vide.  In the meantime, I’ll get right back to what we do best–sharing recipes with you.  Hopefully, our sous vide Cajun tilapia will help you to get interested in dusting off your sous vide again and putting it to good use.  Nothing beats the sous vide for ensuring consistent and perfectly cooked results every time.

Sous Vide Cajun Tilapia

Our recipe for sous vide Cajun tilapia is surprisingly easy.  All you need is a sous vide (and, really, not even that).  With how easy our recipe is, you’ll have plenty of time to put together our homemade Cajun seasoning!  Enjoy!

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Sous Vide Cajun Tilapia
Votes: 9
Rating: 3.67
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Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 9
Rating: 3.67
You:
Rate this recipe!
Add to Shopping List
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Instructions
  1. Preheat sous vide water bath to 57°C/134°F.
  2. Pat tilapia dry and season generously on each side with Cajun seasoning.
  3. Add tilapia fillets to either a Ziploc bag or Vacuum sealing bag. Do not let the fillets overlap. Seal.
  4. Submerge bag in water bath and cook for 30 minutes.
  5. Remove tilapia from bag, pat dry, and sear using your preferred method (we used a blow torch).
  6. We recommend serving it with seasoned rice, veggies, and a dollop of garlic aioli or remoulade sauce.
Recipe Notes

You can certainly buy a pre-made Cajun seasoning mix, but we prefer to make our own blend.  Check our recipe for homemade Cajun seasoning if you'd like to control your spices to your exact preference.

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Homemade Cajun Seasoning
Votes: 2
Rating: 5
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Course Spice Blend
Cuisine Cajun
Servings
cup
Ingredients
Course Spice Blend
Cuisine Cajun
Servings
cup
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
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Instructions
  1. Mix all ingredients together and store in an airtight container.

So, do you think our sous vide Cajun tilapia has what it takes to help reignite the sous vide interest?

Let us know in the comments!

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