ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

With buttery, flaky fish and wee fronds of fragrant dill, this dish is one of Grant’s favorites for summertime patio parties. It’s delicious, lovely, and light enough to eat even when it’s hot as Hades out there. It’s also dead simple: just quick-cure some fish, cook it sous vide for 30 minutes while you prepare accompaniments, assemble, and serve. Unexpected wine run? Leave the fish in the water for up to an hour while you stock up on Vinho Verde and viognier. It’ll still come out just the way you like. Must you use halibut? Absolutely not—check out the substitution suggestions below. What you do need is very fresh fish. Like fresh fresh. Never-been-frozen fresh. Kanye fresh. Provided you’ve sourced your seafood well, putting together the rest of the dish should be seamless and stress-free. So text your crew and tell them to head over; tonight’s alfresco gathering is in the bag.