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Sous Vide Mahi Mahi with Corn Salad Recipe

Sous vide mahi mahi is a full flavored fish that can stand up to bolder ingredients. Here we pair it with some summer vegetables and a lime vinaigrette with some moderate heat. For a spicier dish you can add sliced serrano or jalapeno peppers to the dressing.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Mahi Mahi with Corn Salad you can check out the following.

This recipe is from our comprehensive Beginning Sous Vide book.

Sous Vide Mahi Mahi with Corn Salad

  • Published: August 6, 2012
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 30 or up to 60 Minutes
  • Cooks: 132°F (55.6°C) for 10 to 30 Minutes
  • Serves: 4

Ingredients for Sous Vide Mahi Mahi with Corn Salad

  • For the Sous Vide Mahi Mahi

  • 4 mahi mahi portions
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper, or more to taste
  • Salt and pepper
  • For the Corn Salad

  • 3 cups corn
  • 1/2 pint cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 2 tablespoons fresh basil, chopped
  • For the Dressing

  • 2 tablespoons lime juice
  • 1 teaspoon ancho chile powder
  • 1 tablespoon olive oil
  • Salt and pepper
  • For the Garnishes

  • 1 tablespoon fresh basil
  • 1 lime, quartered

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Cooking Instructions for Sous Vide Mahi Mahi with Corn Salad

For the Sous Vide Mahi Mahi

At least 30 to 60 minutes before serving

Preheat the water bath to 132°F (55.6°C) or 122°F (50°C) for sushi quality if desired.

Salt and pepper each mahi mahi filet and add to the sous vide pouches. Mix together the garlic powder, onion powder, paprika, and cayenne. Sprinkle the spice mixture on top of the fish and seal.

Place into the water bath and cook for 10 to 30 minutes.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For Finishing the Sous Vide Mahi Mahi with Corn Salad

Preheat the oven to 400°F.

Place the corn kernels and red pepper on a baking tray with raised edges. Drizzle olive oil over the top and salt and pepper. Cook until the kernels are soft, 5 to 10 minutes.

In a large bowl, combine the corn, tomatoes, roasted red pepper and basil and mix well. In a small bowl whisk together the ingredients for the dressing and pour over the corn.

Take the mahi mahi out of the pouch and pat dry. Sear over high-heat in a hot pan or on a hot grill, about 1 to 2 minutes per side.

To serve, take a large spoonful of the corn mixture and place on individual plates. Place the mahi-mahi on top. Top with a lime wedge and the basil and serve.

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Mahi Mahi with Corn Salad Recipe

PT10M 4 People Ingredients: 4 mahi mahi portions 1 teaspoons garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper or more to taste 3 cups corn 1/2 pint cherry tomatoes halved 1 red bell pepper diced 2 tablespoons fresh basil chopped 2 tablespoons lime juice 1 teaspoon ancho chile powder 1 tablespoon olive oil 1 tablespoon fresh basil chopped for garnish 1 lime quartered for garnish
4.4 stars - based on 35 reviews
Our sous vide mahi mahi recipe pairs it with a nice corn salad with a spicy lime vinaigrette.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.