Sous Vide Mahi Mahi with Cilantro Pesto

This sous vide mahi mahi with cilantro pesto tastes like summer. While the fish is cooking in the Anova Sous Vide Precision Cooker, you'll make a cilantro pesto — one of the easiest sauces to prepare.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 134F / 56.7C

Ingredients

• 2 skin-on mahi mahi fillets
• Kosher salt and freshly ground black pepper
• 1 bunch fresh cilantro leaves
• 1/2 cup plus 1 teaspoon extra virgin olive oil
• 1/2 cup toasted pumpkin seeds
• 1 jalapeno, stemmed and seeded
• Zest and juice of 1 lime
• 1 clove garlic, minced

Directions

1. Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
2. Lightly season the filets with salt and place in a zipper lock or vacuum seal bag. Seal the bag using the water immersion method or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
3. While the fish is cooking, make the cilantro pesto: Place the cilantro, 1/2 cup olive oil, pumpkin seeds, jalapeno, lime zest, lime juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully remove the filets from the bag. Pat very dry with paper towels.
2. Heat the remaining 1 teaspoon olive oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, add the filets, skin side-down. Sear until the skin is golden brown and crisp, about 2 minutes.
3. Transfer the filets to serving plates, top with cilantro pesto, and serve.