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Sous Vide Mahi Mahi with Jalapeno-Lime Butter

Sous Vide Mahi Mahi with Jalapeno-Lime Butter

Cost $25, save $20

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $25

INGREDIENTS

  • Mahi Mahi Fillet

    • 1 ½ pounds skin-on mahi mahi fillet
    • 🧂 Salt to taste
    • Ground black pepper to taste

  • Butter Mixture

    • 🧈 ¼ cup butter, softened
    • 1 teaspoon finely minced jalapeño pepper
    • 🍋 1 teaspoon lime juice
    • 🍋 1 lime, zested
    • ½ teaspoon smoked paprika

  • Cooking Oil

    • 2 tablespoons olive oil

STEPS

1

Fill a large pot with water. Place a sous vide immersion cooker into the pot and submerge. Set temperature to 125°F (52°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 the 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.

NUTRIENTS

Per 1 serving

🔥

308

Calories

  • 32
    Protein
  • 1
    Carbs
  • 20
    Fats

💡 Use fresh mahi mahi for the best texture and flavor.To simplify cleanup, use small vacuum bags for individual portions.Serve with cilantro rice or a simple green salad for a complete meal.