Sous Vide Mahi Mahi with Jalapeno-Lime Butter recipe

All Recipes Best Recipe Seafood Fish Mahi Mahi


1 ½ pounds skin-on mahi mahi fillet
salt and ground black pepper to taste
¼ cup butter, softened
1 teaspoon finely minced jalapeno pepper
1 teaspoon lime juice
1 lime, zested
½ teaspoon smoked paprika
2 tablespoons olive oil

Nutrition Info

308 calories
carbohydrate: 0.5 g
cholesterol: 155.3 mg
fat: 19.5 g
fiber: 0.3 g
protein: 31.7 g
saturatedFat: 8.5 g
servingSize: -
sodium: 270.8 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -


  1. Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 125 degrees F (52 degrees C) according to manufacturer's instructions.

  2. Cut mahi mahi fillet into 4 equal portions. Sprinkle with salt and pepper. Place fish into 1 large or 4 small vacuum bags and seal using a vacuum sealer. Place bags into the water and set timer for 30 minutes.

  3. Combine butter, jalapeno, lime juice, lime zest, and smoked paprika in a small bowl. Set aside.

  4. Carefully remove mahi mahi from the bag and pat dry completely with paper towels.

  5. Heat olive oil in a large skillet over high heat. Add mahi mahi, skin-side up, to shimmering oil. Sear until lightly browned, 30 to 45 seconds. Remove immediately from heat and serve each portion with a dollop of jalapeno-lime butter.

Recipe Yield

4 servings

Recipe Note

Traditional methods of cooking mahi mahi can leave it dry, but cooking it sous vide in its own juices ensures tender and moist results. I try and find fillets that about 1-inch thick. Serve with cilantro rice or atop a salad.

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