Name: Sous Vide Mahi Mahi with Jalapeno-Lime Butter recipe
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

All Recipes Seafood Fish Mahi Mahi

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

Nutrition Info

308 calories carbohydrate: 0.5 g cholesterol: 155.3 mg fat: 19.5 g fiber: 0.3 g protein: 31.7 g saturatedFat: 8.5 g servingSize: - sodium: 270.8 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

Directions

Fill a large pot with water and place a sous vide immersion cooker into the water. 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 fish into 1 large or 4 small vacuum bags and seal using a vacuum sealer. Place bags into the water and set timer for 30 minutes.
Combine butter, jalapeno, lime juice, lime zest, and smoked paprika in a small bowl. Set aside.
Carefully remove mahi mahi from the bag and pat dry completely with paper towels.
Heat olive oil in a large skillet over high heat. Add mahi mahi, 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 jalapeno-lime butter.

Recipe Yield

4 servings

Recipe Note

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.

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