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Overhead view of two pieces of sous vide mahi mahi on a black plate and topped with sauce.

Sous Vide Mahi Mahi

For an easy and quick cooking dinner, this Sous Vide Mahi Mahi with avocado cilantro cream sauce is tender, moist and ready in 30 minutes.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 263kcal


Avocado Cilantro Cream Sauce:

  • 1 whole avocado
  • 2 tablespoons chopped cilantro
  • 5 ounces plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 garlic clove


  • Heat a sous vide water bath to 122F degrees.
  • Season the mahi mahi filets 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 bag and serve with avocado cilantro cream sauce (below).
  • Optional: brown the fish in olive oil over high heat for 20 seconds per side.

Avocado Cilantro Cream Sauce:

  • Combine all the ingredients in a blender or food processor and pulse instead a thick sauce forms.
  • Add 1-2 tablespoons of water if too thick.


  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.


Serving: 4ounces | Calories: 263kcal | Carbohydrates: 6g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 989mg | Potassium: 777mg | Fiber: 3g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg