sous vide mahi mahi

Sous Vide Mahi-Mahi with Peach Mango Chutney

We’re all trying to eat healthy these days and a terrific way to accomplish this is to add more fish to our meal plans. Mahi-Mahi is a firm, white fish that lends itself to grilling and broiling…and to sous vide preparations. Its taste is a bit subtler than swordfish, but it has much more personality than a lot of white fish such as cod or halibut. High in niacin and omega-3’s, it’s a versatile fish that can stand up to strong seasoning and rich, spicy sauces.

We’ve chosen to combine this sous vide Mahi Mahi recipe with a peach mango chutney that will impart sweet, savory, and tangy deliciousness and any leftover chutney can be used for a variety of things, including adding zip to sandwiches, on toast and with samosas (those deep-fried little pillows of lusciousness from India).

Give it a try – you won’t be disappointed!

Sous Vide Mahi-Mahi with Peach Mango Chutney

4-6 six-ounce Mahi-Mahi fillets
(one-inch thick)
1/8 cup olive oil
1 teaspoon flake salt
½ teaspoon fresh ground pepper
135 degrees, 45 minutes

Peach Mango Chutney recipe to follow.

Serve with grilled or roasted vegetables and thick crusty bread with flavored oil for dipping. Or on a salad of tossed greens and slivered almonds with a lemon and extra virgin olive oil vinaigrette.

Prepare the fish by rubbing olive oil, salt, and pepper onto both sides of the fillets. Place your mahi-mahi steaks in a flat row along the bottom of a zip-top freezer bag to ensure that the entire surface of the fish will come into contact with the water and then cook evenly.

If you have more fish than can fit into a single bag, you can use two bags and set them in a sous vide container rack or simply attach them separately to the sides of the container. Select your sous vide container, attach your device and start the sous vide water bath preheating to a temperature of 135 degrees.

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You will need a deep container that, once filled, the water reaches to a mid-point on the circulator between the Min and Max lines, usually about five to seven quarts. Stock pots and Dutch ovens work perfectly, as do plastic sous vide containers that can be found online and in specialty kitchen and restaurant shops.

When the water has reached its programmed temperature, it’s time to submerge the Mahi-Mahi fillets into the water bath. If you are using a vacuum sealing machine, you’re all set. But if you’re using a Ziploc bag, you will need to follow these specific water immersion technique (page opens in new tab) instructions to ensure that all the air is released before the bag is sealed. Why you ask? Because air is a bad heat conductor and your food may not cook evenly. If the air is properly evacuated from the bag, then the heat touches the food directly and you get a better, more efficient result.

Cook the fillets for 45 minutes and then cautiously remove the bag from the water being careful not to burn yourself. At this point, the fish is done and can be served simply poached from the sous vide or finished in a preheated skillet as follows.

Transfer the Mahi-Mahi steak to a plate and let it rest for five to ten minutes. Once again pat dry to ensure a good crust forms quickly once it’s placed in the pan.

Bring canola or grapeseed oil to medium-high heat in a cast iron skillet. Season the fish with sea salt and fresh ground pepper and when ready, place the fish in the center of the pan and sear for a minute or two, turn and cook on the other side for 30 more seconds. Remove from the pan and place on a serving platter adding a generous portion of the peach mango chutney on top with the reserve in a bowl for the table (because, trust us, people will want more).

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As we’ve said, Mahi-Mahi is a substantial tasting fish and can stand up to stronger flavors such as chutneys, salsas, and curries. Chutneys use vinegar, spices and a sweetener, such as honey or sugar, to create their unique flavor profile and can be as different as their varied ingredients.

Most exciting of all, they are also simple to make with your sous vide device.

Peach Mango Chutney

1 ½ cups finely diced peaches
1 ½ cups finely diced mango
1 medium red bell pepper, diced
2 jalapeno peppers, seeds
removed and diced
½ cup red onion, minced
½ cup fresh cilantro, minced
½ cup apple cider vinegar
½ honey or agave
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground ginger

Variations on this recipe are only limited by your imagination. If fresh peaches or mangoes are difficult to locate, try frozen. Or use whatever is in season, such as:

• Apples and blueberries
• Cranberries and plums
• Nectarines and pears
• Figs and raisins
• Tomatoes and onions or pineapple
• Apricot and dates

Whatever your base fruits, chop finely and add to a zip-top freezer bag along with all the other ingredients. Smoosh (yes, that’s a highly technical culinary term) around to mix the spices and liquids with the diced fruits and vegetables. Using the water displacement method outlined above, lower the bag into a bowl of water with one corner of the bag still open; carefully remove all the air and seal the bag. Then lower into a sous vide bath preheated to 183 degrees, attaching it to the side of your sous vide container.

Cook for 70 to 90 minutes.

After the chutney has finished cooking, remove the bag, cool, and place the chutney in a sealed container in the refrigerator. Your condiment is now ready for use and because of the acid in the vinegar will keep almost indefinitely.

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Some ideas you might want to try:

• Chutney goes great with any kind of fish
• As well as chicken, lamb, and pork
• Pureed, it’s a zesty ketchup
• As a condiment on a charcuterie platter
• As a sandwich spread for a little zing with ham or turkey
• Accompanying curries and most Indian and Thai dishes

Whatever you use it on, if you like a sweet, savory taste that’s wildly original, this may be your
new favorite condiment.

Check out our other sous vide recipes for more ideas and don’t miss our ribeye steak recipe.

Sous Vide Idea
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