Sous Vide Mahi Mahi with Jalapeno-Lime Butter

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 308 Calories

Ingredients

• ¼ cup butter, softened
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 teaspoon lime juice
• ½ teaspoon smoked paprika
• 1 lime, zested
• 1 ½ pounds skin-on mahi mahi fillet
• 1 teaspoon finely minced jalapeno pepper

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Place bags into water and set a timer for 30 minutes.

Step 4

Combine butter, jalapeño, lime juice, lime zest, and smoked paprika in a small bowl. Set aside.

Step 5

Carefully remove fillets from the bag and pat dry completely with paper towels.

Step 6

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.