Sous Vide Mahi Mahi with Jalapeno-Lime Butter

1. Fill a large pot with water. Place a sous vide immersion cooker into the pot and submerge. Set temperature to 125 degrees F (52 degrees C) according to manufacturer's instructions.

2. Cut mahi mahi fillet into 4 equal portions. Sprinkle with salt and pepper. Place fillets into 1 large or 4 small vacuum bags and seal using a vacuum sealer.

3. Place bags into water and set a timer for 30 minutes.

4. Combine butter, jalapeño, lime juice, lime zest, and smoked paprika in a small bowl. Set aside.

5. Carefully remove fillets from the bag and pat dry completely with paper towels.

6. Heat olive oil in a large skillet over high heat. Add fillets, 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 jalapeño-lime butter.

Cook's Notes:

When searing, you must work quickly to avoid overcooking the fish. Get your pan as hot as possible.

You may use resealable plastic bags if you don't own a vacuum sealer. To seal your bags, slowly lower the bag into the water, letting the water pressure force the air out of the bag, then seal closed.