Sous Vide Mahi Mahi with Cilantro-Mint Chutney

Simple, yet super flavorful seafood — thanks to the abundance of herbs in the cilantro-mint chutney! The mint really brings out the freshness of the mahi mahi while the acidity from the lemon juice adds the perfect touch of brightness.

Author

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Prep Time: 00:15

Recipe Time: 00:30

Temperature : 125F / 51.7C

Ingredients

• 2 Mahi Mahi Fillets
• 1 Bunch Cilantro (leaves)
• 3-4 Sprigs Mint (leaves)
• 1/4 White Onion
• 1 Jalapeño (deseeded)
• 2 Garlic Cloves
• 2 Tbsp Lemon Juice
• 2 Lemon Wedges
• Olive Oil
• Salt & Pepper

Directions

1. Set Anova Sous Vide Precision Cooker to 125 degrees.
2. Blend the cilantro leaves, mint leaves, white onion, jalapeño, garlic, and lemon juice in a food processor or immersion blender. Add water in 1/2 tsp increments (up to 1 - 1 1/2 tsp) to help the ingredients blend, but be careful not to add too much water since the consistency should be on the thicker side. Add salt to taste.
3. Drizzle olive oil over the mahi mahi fillets. Sprinkle salt (kosher or coarse salt) and freshly ground pepper on both sides of the fillets.
4. Cover both sides of the fillets with the cilantro-mint chutney.
5. Places the mahi mahi fillets in a Stasher bag. Add more chutney if desired (saving some for later, as a topping sauce).
6. Squeeze out as much air as possible from the bag and seal. Place into the water bath. Cook the fillets for 30 mins at 125 degrees.
7. When the mahi mahi is done cooking, remove from the Stasher bag and plate. Add additional salt, pepper, lemon juice, and cilantro-mint chutney to taste!

Finishing Steps