Sous Vide Mahi Mahi with Jalapeno-Lime Butter

Name: Sous Vide Mahi Mahi with Jalapeno-Lime Butter
Total time: 40
Yield: 4
Ingredients: 1.5 pounds skin-on mahi mahi fillet; salt and ground black pepper to taste; 0.25 cup butter, softened; 1 teaspoon finely minced jalapeno pepper; 1 teaspoon lime juice; 1 lime, zested; 0.5 teaspoon smoked paprika; 2 tablespoons olive oil

Recipe by France C from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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1.5 pounds skin-on mahi mahi fillet
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salt and ground black pepper to taste
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0.25 cup butter, softened
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1 teaspoon finely minced jalapeno pepper

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1 teaspoon lime juice
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1 lime, zested
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0.5 teaspoon smoked paprika
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2 tablespoons olive oil

Instructions

Fill a large pot with water. Place a sous vide immersion cooker into the pot and submerge. Set temperature to 125 degrees F (52 degrees C) according to manufacturer's instructions.
Cut mahi mahi fillet into 4 equal portions. Sprinkle with salt and pepper. Place fillets into 1 large or 4 small vacuum bags and seal using a vacuum sealer.
Place bags into water and set a timer for 30 minutes.
Combine butter, jalapeño, lime juice, lime zest, and smoked paprika in a small bowl. Set aside.
Carefully remove fillets from the bag and pat dry completely with paper towels.
Heat olive oil in a large skillet over high heat. Add fillets, 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 jalapeño-lime butter.