I came across some nice fresh Mahi Mahi with the skin removed last week.
Thought i would try cooking it sous vide.
Brined it for about 30 mins then seasoned with salt, pepper and some paprika bagged it up and dropped it in 134 degree water for 45 minutes.
I then gave it a bit of a sear on one side.
Served atop some roasted asparagus and topped it all with some chili lime butter.
I havent cooked fish SV much, this came out perfectly will definitely do it again.
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