Are you looking for a healthy and flavorful way to cook mahi mahi? Look no further than a sous vide mahi mahi!
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This cooking technique results in a tender and moist fish that is infused with the flavors of garlic, thyme, and lemon.
Plus, it’s a hands-off cooking method that requires minimal attention, making it a great option for busy weeknights. In this post, we’ll share our delicious recipe for sous vide mahi mahi, along with tips for perfecting the technique.
If you are looking for a new sous vide, check out our best sous vides under $100.
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Why this recipe works:
Sous vide cooking allows the fish to cook gently and evenly, resulting in a tender and moist texture. The low temperature of 130°F (54°C) is perfect for cooking mahi mahi, as it ensures that the fish is fully cooked while retaining its delicate flavor and texture.
Vacuum-sealing the fish with olive oil, garlic, thyme, and lemon not only infuses the fish with delicious flavors, but also prevents any moisture loss during cooking. This ensures that the fish stays juicy and flavorful.
Searing the fish in a hot skillet after cooking adds a nice crust to the exterior, providing a contrasting texture and flavor to the tender interior. It also adds some color and visual appeal to the dish.
Sous Vide Mahi Mahi Ingredients
- 4 mahi mahi fillets, about 6 oz each
- Salt and pepper
- 4 tbsp olive oil
- 4 garlic cloves, minced
- 4 sprigs fresh thyme
- 4 lemon slices
Best Sous Vide Side Dishes
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Sous Vide Tri Tip
How to Cook the Sous Vide Mahi Mahi
- Preheat your sous vide machine to 130°F (54°C).
- Season the mahi mahi fillets with salt and pepper.
- Place each fillet in a vacuum-sealed bag.
- In a small bowl, combine the olive oil and minced garlic. Divide the mixture evenly among the bags, spooning it over the top of each fillet.
- Add a sprig of fresh thyme and a lemon slice to the bag.
- Seal the bags using a vacuum sealer or the water displacement method.
- Place the bags in the preheated water bath and cook for 30-45 minutes.
- Once the cooking time is up, remove the bags from the water bath and carefully remove the fish from the bags.
- Heat a large skillet over high heat. Add a tablespoon of olive oil to the pan.
- Sear the mahi mahi fillets for 30 seconds on each side, or until lightly browned.
- Serve the mahi mahi immediately, garnished with additional fresh thyme and lemon wedges, if desired.
Frequently Asked Answers
Why should I cook mahi mahi using sous vide?
Sous vide cooking is a great way to cook mahi mahi because it results in a tender and moist fish that is infused with the flavors of garlic, thyme, and lemon. Plus, it’s a hands-off cooking method that requires minimal attention, making it a great option for busy weeknights.
What temperature should I set my sous vide machine to when cooking mahi mahi?
For best results, set your sous vide machine to 130°F (54°C) when cooking mahi mahi. This temperature allows the fish to cook through without overcooking or becoming dry.
How long should I cook mahi mahi using sous vide?
Cook the mahi mahi fillets in the sous vide machine for 45 minutes.
Do I need to sear the mahi mahi after cooking it using sous vide?
While it’s not necessary, searing the mahi mahi fillets after cooking them using sous vide adds a nice texture and flavor to the fish. Simply heat a large skillet over high heat, add a tablespoon of olive oil, and sear the fillets for 30 seconds on each side, or until lightly browned.
More Sous Vide Recipes
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