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2 (6-ounce) skin-on amberjack fillets
Kosher salt and freshly ground black pepper
1 tablespoon Creole seasoning
Extra virgin olive oil
Directions
Step 1
Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
Step 2
Season the fish with salt and pepper and place it in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.