11 July 2017
| by Chava
Sous Vide Cajun Tilapia
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Preheat sous vide water bath to 57°C/134°F.
Pat tilapia dry and season generously on each side with Cajun seasoning.
Add tilapia fillets to either a Ziploc bag or Vacuum sealing bag. Do not let the fillets overlap. Seal.
Submerge bag in water bath and cook for 30 minutes.
Remove tilapia from bag, pat dry, and sear using your preferred method (we used a blow torch).
We recommend serving it with seasoned rice, veggies, and a dollop of garlic aioli or remoulade sauce.