Sous Vide Wahoo with Pineapple Mango Mint Salsa
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 ...
Ingredients for 2
2 (12-ounce) wahoo steaks, about 1/2 inch thick
Salt and freshly ground black pepper
1/8 fresh pineapple, peeled, cored and chopped
1/2 fresh mango, peeled and chopped
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh mint, plus whole leaves for serving
1 teaspoon freshly grated ginger
1/4 teaspoon ground cumin
Juice of 1/4 lime
Red pepper flakes
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
Season fish with salt and pepper. Place each piece in its own medium zipper lock bag. Seal the bags using the water immersion technique. Place the bags in the water bath and set the timer for 30 minutes.
While fish cooks, make the salsa: Mix together pineapple, mango, red onion, mint, ginger, cumin, and lime juice in a medium bowl. Season with a dash of paprika, red pepper flakes, and salt. Set aside, covered, at room temperature.
When the timer goes off, remove the bags from the water bath. Gently remove the fish from the bags and pat dry. Discard any cooking liquid.
Serve fish topped with salsa and fresh mint leaves.