Sous Vide Mahi Mahi with Jalapeno-Lime Butter
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.
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Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Notes:
When searing, you must work quickly in order not to overcook the fish. Get your pan as hot as possible.
If you don't own a vacuum sealer, you may use resealable plastic bags. To seal your bags, slowly lower the bag into the water, letting the water pressure force the air out of the bag, then seal closed.
Nutrition Facts
Per Serving:
308 calories; protein 31.7g; carbohydrates 0.5g; fat 19.5g; cholesterol 155.3mg; sodium 270.8mg.
Full Nutrition