Sous Vide Mahi Mahi with Jalapeno-Lime Butter Recipe

Directions

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

Methods :

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.