Preparation

• Have ready a large bowl of ice water. In a 2-quart saucepan, combine the sun-dried tomatoes, lemongrass, 2 tsp. salt, and 1-3/4 cups water. Bring to a boil over medium-high heat, stirring to dissolve the salt. Transfer to a medium bowl and set over the bowl of ice water. Stir frequently until chilled, 10 to 15 minutes. Put 1 halibut fillet in each bag. Divide the broth (including the tomatoes and lemongrass) among the 4 bags. Seal the bags, pressing out as much air as possible, and gently massage the fish to coat it all over. Refrigerate for 2 to 4 hours to season the fish.
• 同时，将罗勒，三个丁香大蒜和1/4茶匙放置。食物加工机中的盐，然后将其搅拌成粗糙的糊状。在电动机运行的情况下，将1/4杯橄榄油倒入饲料管中，然后加工直至乳化。
• 用3英寸的水填充4夸脱的锅，然后将深脂，探针或即时读温度计夹在锅的侧面。在低热量中缓慢加热水至140°F，约15分钟。将鱼袋放在水中（袋子的顶部可以伸出）并煮熟，保持水温为135°F至145°F，直到鱼的中心在130°F的登记处至135°F上即时阅读温度计（打开袋子以进行检查），12至15分钟。将袋子转移到有边缘的烤盘上，静置5分钟。
• 同时，加热剩余的2汤匙。用中火在2夸脱的平底锅中橄榄油。加入切碎的大蒜，煮，搅拌，直到香，大约1分钟。加入西葫芦和1/4茶匙。盐和烹饪，经常搅拌，直到西葫芦几乎不嫩，3至5分钟。调味，用盐和胡椒粉调味。
• Divide the zucchini among 4 dinner plates. Using scissors, snip off one corner of each bag and drain and discard the liquid. Open each bag and cut down the center perpendicular to the seal to expose the fish. Using a spatula, lift the fish from the bags and place on the plate with the zucchini. Discard the lemongrass; rinse and thinly slice the tomatoes crosswise. Serve the fish and the zucchini with the pesto and tomatoes.

提前提示

您可以提前4个小时准备香蒜酱；用直接压在其表面上的保鲜膜盖。