Name: Sous Vide Mahi Mahi with Jalapeno-Lime Butter
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Skin-on mahi mahi fillet - 1 ½ pounds; Salt and ground black pepper to taste - 1 ½ pounds; Butter, softened - ¼ cup; Finely minced jalapeno pepper - 1 teaspoon; Lime juice - 1 teaspoon; Lime, zested - 1; Smoked paprika - ½ teaspoon; Olive oil - 2 tablespoons

Ingredients for - Sous Vide Mahi Mahi with Jalapeno-Lime Butter

1. Skin-on mahi mahi fillet 1 ½ pounds

2. Salt and ground black pepper to taste 1 ½ pounds

3. Butter, softened ¼ cup

4. Finely minced jalapeno pepper 1 teaspoon

5. Lime juice 1 teaspoon

6. Lime, zested 1

7. Smoked paprika ½ teaspoon

8. Olive oil 2 tablespoons

How to cook deliciously - Sous Vide Mahi Mahi with Jalapeno-Lime Butter

1 . Stage

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.

2 . Stage

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 . Stage

Place bags into water and set a timer for 30 minutes.

4 . Stage

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

5 . Stage

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

6 . Stage

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.