Sous-Vide Poached Tucunaré with Brazil Nut Butter Sauce

Name: Sous-Vide Poached Tucunaré with Brazil Nut Butter Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 300 g tucunaré (or firm white fish) fillets, skin removed; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp olive oil; 50 g unsalted butter; 30 g Brazil nuts, finely chopped; 1 small shallot, finely diced; 1 clove garlic, minced; 1 tbsp fresh lime juice; 1 tbsp chopped fresh cilantro; 100 ml low-sodium chicken or vegetable broth; 1/4 tsp smoked paprika

Firm tucunaré fish fillets are gently poached sous-vide, then finished with a velvety, nutty Brazil nut butter sauce brightened by lime and cilantro. This dish offers delicate textures and rich Brazilian-inspired flavors.

Prep20 minCook45 minTotal65 minServes2Difficultymedium

Method

How to make it

01
Preheat sous-vide water bath to 55°C (131°F).
02
Season the tucunaré fillets evenly with salt and pepper.
03
Place the fillets in a vacuum-seal bag with olive oil and seal it tightly.
04
Submerge the sealed bag in the water bath and poach for 35 minutes.
05
While the fish cooks, melt the butter in a small saucepan over medium heat until it foams and turns lightly golden with a nutty aroma, about 3 minutes.
06
Add the finely diced shallot and minced garlic to the butter and sauté gently until translucent and fragrant, about 2 minutes.
07
Stir in the chopped Brazil nuts and cook for another 1 minute, allowing the nuts to release flavor but not burn.
08
Pour in the broth, smoked paprika, and lime juice, then reduce heat to low and simmer the sauce for 3 minutes, stirring occasionally.
09
Remove the sauce from heat and stir in the chopped cilantro.
10
When the fish is done, carefully remove it from the bag and pat dry with paper towels.
11
Serve each fillet topped with the warm Brazil nut butter sauce.

From the editor

Cooking tips

If you don’t have a sous-vide setup, poach the fillets gently in a simmering broth at 60°C (140°F) for 10–12 minutes until opaque and flaky.
Use Brazil nuts whole to toast and chop yourself for the best flavor and freshness in the sauce.
The nutty browned butter sauce can be made ahead and gently reheated over low heat before serving.
Watch the butter closely while browning to prevent burning; remove from heat as soon as it turns golden and smells nutty.

Published August 6, 2026