Low-temperature cooking in an immersion bath is one of the hippest techniques right now, but shelling out for a sous vide circulator isn’t in the budget of many people. Thankfully, you can fake the technique in your kitchen sink for thinner cuts of protein, especially fish. A pot of water holds a temperature for an hour, which is plenty of time to cook a filet through. Brine them first to infuse them with flavor and the end result will be an insanely tender and delicious piece of fish.
Photo credit: Modernist Cuisine