SOUS VIDE MAHI MAHI WITH JALAPENO-LIME BUTTER

Sous Vide Mahi Mahi with Jalapeno-Lime Butter image

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.

Provided by France C

Time 40m

Yield 4

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 270.8 mg, Sugar 0.1 g