Sous Vide Mahi Mahi With Jalapeno Lime Butter Recipes
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.
Provided by France C
Categories Seafood Fish Mahi Mahi
Time 40m
Yield 4
Number Of Ingredients 8
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
MAHI-MAHI WITH GARLIC-LIME OIL
Whisk fresh lime juice and cilantro into garlic oil and spoon it over grilled mahi-mahi fillets.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare an outdoor grill for medium-high heat.
- Heat the oil and garlic in a small skillet over medium heat and cook, swirling the pan occasionally, until the garlic is soft, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Add the lime juice, cilantro and 1/2 teaspoon salt, whisk to combine and set aside.
- Sprinkle the mahi-mahi generously with salt and pepper. Lightly oil the grill grates. Place the fish on the grill, rounded-side down, and cook until it releases from the grill and has grill marks, about 5 minutes. Carefully flip the fish and continue to cook until firm to the touch, about 5 minutes more.
- Divide the fish among 4 plates and spoon some of the garlic-lime oil over top. Serve with lime wedges and cooked white rice and the remaining sauce on the side. Sprinkle with cilantro leaves.
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