Sous Vide Mahi Mahi with Cilantro Pesto
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!)
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
Set the Anova Sous Vide Precision Cooker to 134°F (56°C).
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.
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.
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.
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.
Transfer the filets to serving plates, top with cilantro pesto, and serve.