SOUS VIDE MAHI MAHI WITH JALAPENO-LIME BUTTER
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.
Provided by France C
Categories Seafood Fish Mahi Mahi
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Combine butter, jalapeno, lime juice, lime zest, and smoked paprika in a small bowl. Set aside.
- Carefully remove mahi mahi from the bag and pat dry completely with paper towels.
- 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.
Nutrition Facts : Calories 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, Sodium 270.8 mg, Sugar 0.1 g
SOUS VIDE EYE OF ROUND
Sous vide is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! The long, slow process breaks down connective tissue resulting in a roast that is fork-tender. I serve this with mushroom gravy.
Provided by Bren
Categories Sous Vide Recipes
Time 18h40m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together salt, garlic granules, onion powder, and pepper in a small bowl.
- Trim and discard any fat from roast. Rub the roast with enough Worcestershire sauce to coat. Rub seasoning mixture over the entire surface of the roast.
- Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours. Wrap the top of the pot with plastic wrap; this will help retain water.
- When the time is up, remove roast from the bag and pat completely dry with paper towels.
- Heat 2 tablespoons avocado oil in a large skillet over high heat until it shimmers. Add roast and sear until evenly browned, 2 to 3 minutes per side, adding more avocado oil if necessary.
- Move the roast to a serving dish and serve.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 0.6 g, Cholesterol 138.3 mg, Fat 37.1 g, Fiber 0.1 g, Protein 44.8 g, SaturatedFat 13.4 g, Sodium 449.5 mg
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