Sous Vide Mahi Mahi with Cilantro-Mint Chutney

Ingredients for 2

• 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

• Step 1

  Set Anova Sous Vide Precision Cooker to 125 degrees.

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  Step 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.

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  Step 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.

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  Step 4

  Cover both sides of the fillets with the cilantro-mint chutney.

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  Step 5

  Places the mahi mahi fillets in a Stasher bag. Add more chutney if desired (saving some for later, as a topping sauce).

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  Step 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.

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  Step 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!

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