Description
Traditional methods of cooking mahi mahi can leave it dry, but cooking it sous vide in its own juices ensures tender and moist results. I try and find fillets that about 1-inch thick. Serve with cilantro rice or atop a salad.
Ingredients
- 1 ½ pounds skin-on mahi mahi fillet
- salt and ground black pepper to taste
- ¼ cup butter, softened
- 1 teaspoon finely minced jalapeno pepper
- 1 teaspoon lime juice
- 1 lime, zested
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
Instructions
- Fill a large pot with water. Place a sous vide immersion cooker into the pot and submerge. Set temperature to 125 degrees F (52 degrees C) according to manufacturer’s instructions.
- Cut mahi mahi fillet into 4 equal portions. Sprinkle with salt and pepper. Place fillets into 1 large or 4 small vacuum bags and seal using a vacuum sealer.
- Place bags into water and set a timer for 30 minutes.
- Combine butter
- jalapeño
- lime juice
- lime zest
- and smoked paprika in a small bowl. Set aside.
- Carefully remove fillets from the bag and pat dry completely with paper towels.
- Heat olive oil in a large skillet over high heat. Add fillets
- skin-side up
- to shimmering oil. Sear until lightly browned
- 30 to 45 seconds. Remove immediately from heat and serve each portion with a dollop of jalapeño-lime butter.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4