Sous Vide Mahi Mahi with Cilantro Pesto

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 0

  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 1

  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 2

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

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