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.
This recipe is from our comprehensive Beginning Sous Vide book.
Ingredients for Sous Vide Mahi Mahi with Corn Salad
- 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
- 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
- Salt and pepper
- 1 tablespoon fresh basil
- 1 lime, quartered
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Cooking Instructions for Sous Vide Mahi Mahi with Corn Salad
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.
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.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger 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.
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