^ yes and/or yes. You can put herbs in the bag (and you can freeze it all so it self-marinates), then when you sear it you could grill it or finish it in more butter and herbs. Pull it out of the bag, dry it off so it doesn't boil in the pan, start it presentation (usually skin if any) side down, then dump in whatever was left in the bag and baste it 30-90 seconds depending on thickness, flip, 20-30 seconds, done.

I like it to have maybe 1-2mm ring around the outside from the pan just to hold it all together and crisp the skin. Straight from the sous vide perfectly cooked fish tends to be kinda mush. I like the textural difference from the crisp skin.

[Edited on April 24, 2019 at 9:55 AM. Reason : grammar fix]

4/24/2019 9:53:38 AM

mixing heat and plastic when it comes to food is idiotic

4/25/2019 5:20:45 AM

You just have to use sous vide bags or microwave safe plastic bags, they're not pvc

4/25/2019 7:19:34 AM

All plastic leaches.

No such thing as "food safe" or "microwave safe" plastic.

4/25/2019 10:29:36 PM

Quote :

"All plastic leaches."

At what temperatures tho?

[Edited on April 26, 2019 at 1:26 AM. Reason : Certainly not at fridge temps I'd hope. ]

4/26/2019 1:26:02 AM

they make silicone sous vide bags if you're worried about plastic, but sous vide bags are polyethylene and not supposed to have any chemicals related to estrogenic activity

4/26/2019 10:31:12 AM

but what does silicone leach?

4/26/2019 1:42:56 PM

nothing at these temps

4/26/2019 1:53:08 PM

I was doing sous vide for a while but then I caught veganism.

4/30/2019 12:03:10 AM