Sous Vide Fish Tacos with Grilled Pineapple Mint Salsa

(57)

Barbara Freda

Charlotte NC

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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Sous vide fish filets stay juicy--a quick sear in the skillet after cooking, then right to the tortilla. Grilled pineapple salsa is a refreshing addition to the fish, if a bit unexpected. But in the end, it's simply a great match.


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Ingredients for 4

  • 1.5 pounds (.75 kilo) cod

  • 1/2 teaspoon (2.5g) adobo seasoning

  • 1.2 teaspoon (2.5g) chili powder

  • 1/2 fresh pineapple

  • 1/4 cup (20g) chopped fresh mint

  • 1 teaspoon (5g) turbinado/raw sugar

  • 1 tablespoon (15g) chopped red onion

  • Dash chili powder

  • Juice of 1 lime

  • Dash salt

  • 1 tablespoon (15g) vegetable oil

  • 12 soft flour tortillas, 6-inch diameter

  • 1 avocado, peeled, seeded and sliced

  • 2 tablespoons (30g) sour cream

Directions

  • Step 1

    Heat water to 57ºC/134.6 using Anova Precision Cooker.

  • Step 2

    Season fish with adobo and chili powder. If necessary, cut into relatively equal portions to ensure even cooking. Seal into zip-closed plastic bags, using water immersion method to create vacuum. Place into water and cook 30 minutes.

  • Step 3

    While fish cooks, make pineapple salsa. Heat grill and grill pineapple, just enough to mark it and warm it. Dice pineapple and place into mixing bowl. Add mint, sugar, red onion, chili powder, lime juice and salt. Mix well and set aside.

    • Finishing Steps: Stovetop

    • Step 0

      When fish is done, remove from water. Remove fish from bag and gently pat dry. Heat oil in large skillet over high heat. Sear fish on both sides, 1 minute per side. Remove from skillet and let drain on paper towel.

    • Step 1

      Heat tortillas in microwave according to package directions (to make tortillas pliable). Lay out 3 tortillas for each serving. Cut fish into “fingers” and place onto tortillas (add any bits of fish that flake off).

    • Step 2

      Top each tortilla with ½ teaspoon sour cream, sliced avocado, and a generous tablespoon of pineapple salsa. Repeat the process for remaining 3 servings. Serve immediately.

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134.6 F / 57 C Recipe Temp
Recipe Time
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