Modernist Cooking Made Easy is now Amazing Food Made Easy. It's the same great recipes, reviews, and articles just with a new name!
View All Modernist Recipes
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

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. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Sous Vide Mahi Mahi with Corn Salad Recipe

By Jason Logsdon
Published August 6, 2012
Cooking Time: 10 to 30 Minutes (why the range?)
Temperature: 122°F / 50°C for sushi quality or 132°F / 55.6°C otherwise
Serves: 4 People

Sous Vide Mahi Mahi with Corn Salad Ingredients

For the Mahi Mahi

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
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

1 tablespoon fresh basil, chopped, for garnish
1 lime, quartered, for garnish

Sous Vide Mahi Mahi with Corn Salad Instructions

Pre-Bath

Preheat the water bath to the indicated temperature.

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.

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.

This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!