Sous Vide Mahi Mahi

This post may contain affiliate links. Please read my disclosure.

For an easy and quick cooking dinner, you’ll love this Sous Vide Mahi Mahi! It’s tender, moist and ready in just 30 minutes. Serve it with homemade avocado cilantro cream sauce and coconut jasmine rice, and dinner is served!

You guys, this is a restaurant quality meal served in the comfort of your home! Does it get any better than that?!

We love this recipe because the mahi mahi turns out so tender, moist and flaky. The sous vide really is one of the best ways to cook seafood! 

The controlled temperature of the sous vide water bath allows you to take the guesswork out of cooking fish. 

This sous vide tilapia, sous vide sea bass, sous vide tuna, sous vide halibut, sous vide cod and sous vide salmon all turn out deliciously moist and never dry or rubbery!

Check out the mahi mahi story!

More sous vide seafood recipes

• Sous Vide Shrimp
• Sous Vide Scallops 
• Sous Vide Octopus
• Sous Vide Lobster Tail

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum seal bags

Why this recipe works

1. Mahi mahi can be a little on the expensive side so you want to make sure it’s cooked right. The sous vide almost guarantees that this delicate fish is cooked to perfection.
2. Mahi mahi is a quick cooking fish, but it can also easily dry out. The sous vide locks in moisture and infuses the fish with flavor as it cooks.
3. This recipe is quick and easy enough for dinner on busy weeknights and fancy enough for a dinner party or date night.
4. The mild and sweet flavor of mahi mahi means it pairs well with the avocado cilantro cream sauce that’s included in the recipe!

What is mahi mahi?

Mahi mahi, meaning ‘strong’ in Hawaiian, are a lean and firm fish with a mild and sweet flavor. They’re also called dorado or dolphinfish (not to be mistaken with a dolphin) and can be found in warm waters. While their flesh is pale pink, it turns white and flaky once cooked.

Ingredients

Please refer to the recipe card below for a full list of ingredients and quantities.

You’ll need 1 pound of mahi mahi fillets for this recipe. Fresh or frozen can be used.

The fish is cooked with a simple seasoning of salt, pepper and olive oil.

For the avocado cilantro cream sauce, you’ll need a whole avocado, chopped cilantro, greek yogurt, lime juice, oil, garlic, salt and pepper.

For the best flavor and creamiest texture, make sure your avocado is ripe. You’ll also want to make sure your cilantro is fresh.

I like to use Greek yogurt for its distinct flavor and thick texture, but you can use plain yogurt or even sour cream.

Make sure you’re using freshly squeezed lime juice and not bottled juice which usually has additives.

Lastly, there is one clove of garlic in this sauce, but you can add another clove if you like things extra garlicky.

Step by step instructions

Heat a sous vide water bath to 122F degrees.

Season the mahi mahi fillets with salt and pepper.

Place in a vacuum sealable bag with the olive oil and seal.

Cook the fish in the water bath for 30 minutes.

Remove from the bag and serve with avocado cilantro cream sauce (below).

**Optional: brown the fish in olive oil over high heat for 20 seconds per side.

How to make avocado cilantro cream sauce

Combine all the ingredients in a blender or food processor and pulse until a thick sauce forms.

*If it’s too thick, just add 1-2 tablespoons of water to thin it out.

Expert tips

1. To ensure the fillets cook evenly, make sure they’re all the same thickness.
2. If your fillets are thicker, you may need to increase the cooking time by about 15-30 minutes.
3. You’ll want to make sure the fillets are arranged in the sealable bag in a single layer. This will also help them cook evenly.
4. When sealing the bag, make sure the air is removed to avoid bacteria getting in the bag.
5. The sealed bag should also be completely submerged in the water bath. I like using something heavy like a sous vide sinker weight to prevent it from floating.
6. If the bag starts to float due to air getting in, just open the bag, remove the air and reseal it. 
7. While the fish is fully cooked when it comes out of the water bath, you can brown it if you wish. Just use some olive oil and brown in a skillet for 20 seconds on each side. Any more than this and the fish may over cook.
8. The avocado cilantro cream sauce is a thick sauce. If you prefer it thinner, just blend in more water until it reaches your desired consistency.

Common questions

Storage and reheating

Leftover mahi mahi will keep stored in an airtight container in the fridge for 3-4 days. The avocado cilantro cream sauce, however, will last just 1-2 days.

To reheat the mahi mahi, place the fillets in a shallow baking dish with a splash of water and cover with foil. Warm in the oven on 275F degrees until heated through.

Be careful not to reheat for too long as the fish will dry out and get tough and rubbery. 

Serving options for mahi mahi

• Garlic Mashed Potatoes
• Duck Fat Crispy Smashed Potatoes
• Instant Pot Jasmine Rice
• Instant Pot Basmati Rice
• Instant Pot Brussels Sprouts
• Instant Pot Carrots

Did you make this recipe? Leave a comment below and let me know how it turned out!