Traditional methods of cooking mahi mahi can leave it dry, but cooking mahi mahi sous vide in its juices ensures tender and moist results. I try and find fillets that are about 1-inch thick. Serve with cilantro rice or atop a salad.
Ingredients
- ½ pounds skin-on mahi mahi fillet: 1 piece
- salt and ground black pepper: (to taste)
- butter: 0.25 cup (softened)
- finely minced jalapeno pepper: 1 tsp
- lime juice: 1 tsp
- lime, zested: 1 piece
- smoked paprika: 0.5 tsp
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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Place bags into water and set a timer for 30 minutes.
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Combine butter, jalapeño, lime juice, lime zest, and smoked paprika in a small bowl. Set aside.
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Carefully remove fillets from the bag and pat dry completely with paper towels.
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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.
