Sous Vide Mahi Mahi with Mango Salsa
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 2
2 (6-ounce) mahi mahi filets
Salt and freshly ground black pepper
1 mango, peeled and diced
1/4 cup chopped fresh cilantro, plus more for serving
2 scallions, minced
Juice of 1 lime
1 tablespoon vegetable oil
Set the Anova Sous Vide Precision Cooker to 125ºF (51ºC).
Season the mahi with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes.
While the fish is cooking, make the mango salsa: Combine the mango, chopped cilantro, scallions, and lime juice in a medium bowl. Season with salt and pepper. Stir to mix well.
When the timer goes off, remove the bag from the water bath. Carefully remove the mahi from the bag and pat very dry with paper towels.
Heat oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the fish and sear until golden brown, 30 to 45 seconds on each side.
Transfer fish to serving plates and top with mango salsa and a little extra cilantro. Serve.