Sous Vide Mahi Mahi with Mango Salsa
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!
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
125F / 51.7C
- 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.