Sous Vide Mahi Mahi with Cilantro Pesto
Sous vide mahi mahi seared and topped with a cilantro-pumpkin seed pesto.
Ingredients
| 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 | 120 ml | toasted pumpkin seeds |
| 1 | jalapeno, stemmed and seeded | |
| 1 | Zest and juice of lime | |
| 1 clove | garlic, minced |
Instructions
Recipe Temp: 56.7°C. Recipe Time: 00:30. Prep Time: 00:15.
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.
From https://recipes.anovaculinary.com/recipe/sous-vide-mahi-mahi-with-cilantro-pesto