Sous Vide Mahi Mahi with Cilantro Pesto

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 134 F / 56.7 C
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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.

Ingredients for 2

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134°F (56°C).

  • Step 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.

  • Step 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

    • Step 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.

    • Step 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.

    • Step 3

      Transfer the filets to serving plates, top with cilantro pesto, and serve.

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134 F / 56.7 C Recipe Temp
Recipe Time
Prep Time