Mahi Mahi with Mango Salsa
Sous vide mahi mahi filets seared and served with a fresh mango salsa. From Anova Culinary.
Ingredients
| 2 6-ounce filets | mahi mahi filets | |
| — | Salt and freshly ground black pepper | |
| 1 | mango, peeled and diced | |
| 1/4 cup | 60 ml | chopped fresh cilantro, plus more for serving |
| 2 | scallions, minced | |
| 1 lime | Juice of lime | |
| 1 tablespoon | 15 ml | vegetable oil |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 125ºF (51ºC). Step 2: Season the mahi with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes. Step 3: While the fish is cooking, make the mango salsa: Combine the mango, chopped cilantro, scallions, and lime juice in a medium bowl. Season with salt and pepper. Stir to mix well.
Finishing Steps Step 1: When the timer goes off, remove the bag from the water bath. Carefully remove the mahi from the bag and pat very dry with paper towels. Step 2: Heat oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the fish and sear until golden brown, 30 to 45 seconds on each side. Step 3: Transfer fish to serving plates and top with mango salsa and a little extra cilantro. Serve.