Halibut is a large flatfish which benefits from sous vide cooking as it can often dry out during traditional cooking methods such as pan-frying or roasting. Cooking at a very low temperature preserves the delicate texture of the fish and locks in moisture. It also takes the guesswork out of pan-frying.
Halibut is a lightly flavoured fish and benefits from strong seasonings; you could try adding floral fennel pollen to the salt or the exotic ras el hanout for a subtle Moroccan flavour. Citrus can also be added to the bag in the form of lemon, orange or lime peel and will give the fish a fresh taste; just be sure not to use juice as this will start to cure the fish and give an undesirable result. For a crispy finish to the fish, simply pan fry the halibut in a non-stick frying pan until golden brown and serve.