Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::4
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
Directions
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.
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.
Place bags into water and set a timer for 30 minutes.
Combine butter, jalapeño, lime juice, lime zest, and smoked paprika in a small bowl. Set aside.
Carefully remove fillets from the bag and pat dry completely with paper towels.
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.
Cook's Notes:
When searing, you must work quickly to avoid overcooking the fish. Get your pan as hot as possible.
You may use resealable plastic bags if you don't own a vacuum sealer. 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.