Sous Vide Mahi Mahi with Mango Salsa

Anova Culinary

I can honestly say I've never been the type to really appreciate fruit with savory flavors, so the idea of putting pineapple on a perfectly good pizza was insanity to me. I've often seen fish with mango salsa on menus, but could never really bring myself to order it. Luckily for me, a friend of mine ordered this combination and challenged me to a bite. Immediately, I was sold. I couldn't believe what I was missing! The best part? Creating this with the Anova Precision Cooker ensures that this recipe is perfect ever single time. Make sure this mahi mahi with mango salsa is a staple in your cookbook!


Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 00:20

Recipe Time: 00:30

Temperature : 125F / 51.7C



  1. Set the Anova Sous Vide Precision Cooker to 125ºF (51ºC).
  2. 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.
  3. 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.

Finishing Steps

  1. 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.
  2. 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.
  3. Transfer fish to serving plates and top with mango salsa and a little extra cilantro. Serve.