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Sous Vide Mahi Mahi with Jalapeno-Lime Butter

4

40 min

Sous Vide Mahi Mahi with Jalapeno-Lime Butter

Sous Vide Mahi Mahi with Jalapeno-Lime Butter Photo 1

Time

40 min

Serving

4 persons

Calories

308

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
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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  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.
    Sous Vide Mahi Mahi with Jalapeno-Lime Butter Photo 2
  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.
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  3. Place bags into water and set a timer for 30 minutes.
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  4. Combine butter, jalapeño, lime juice, lime zest, and smoked paprika in a small bowl. Set aside.
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  5. Carefully remove fillets from the bag and pat dry completely with paper towels.
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  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.
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