Sous Vide Mahi Mahi with Jalapeno-Lime Butter
Description
Cooking mahi mahi sous vide ensures tender and moist results, and the accompanying jalapeño-lime butter adds refreshing zing.
Ingredients
•
1 1/2 pounds skin-on mahi mahi fillet
•
salt and ground black pepper to taste
•
1/4 cup butter, softened
•
1 teaspoon finely minced jalapeno pepper
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1 teaspoon lime juice
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1 lime, zested
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1/2 teaspoon smoked paprika
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2 tablespoons olive oil
Directions
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.
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.
3
Place bags into water and set a timer for 30 minutes.
4
Combine butter, jalapeño, lime juice, lime zest, and smoked paprika in a small bowl. Set aside.
5
Carefully remove fillets from the bag and pat dry completely with paper towels.
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.