Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dissolve 0.1 gram of saffron threads in 30 milliliters of fresh lime juice and set aside to infuse for 10 minutes.

2. 2

   Season two Mahi-Mahi fillets with 2 grams of salt, 1 gram of black pepper, and 2 grams of garlic powder.

3. 3

   Place the seasoned Mahi-Mahi fillets into a vacuum-sealable bag, add 15 milliliters of olive oil and the saffron-lime juice mixture, then seal the bag and cook in a sous-vide bath at 54°C (129°F) for 45 minutes.

4. 4

   While the fish cooks, combine 300 grams of diced ripe mango, 0.25 minced Scotch Bonnet pepper, 25 grams of finely diced red onion, 15 milliliters of apple cider vinegar, 7 milliliters of honey, and 60 milliliters of water in a small saucepan.

5. 5

   Simmer the mango mixture over medium heat for 10-12 minutes, stirring occasionally, until it thickens slightly into a reduction, then remove from heat and mash gently with a fork or an immersion blender if a smoother consistency is desired.

6. 6

   Carefully remove the cooked Mahi-Mahi fillets from the sous-vide bag, pat them completely dry with paper towels, and sear each fillet in a hot pan with 5 milliliters of oil for 1-2 minutes per side until golden brown and lightly crisped.

7. 7

   Serve each sous-vide Mahi-Mahi fillet immediately, topped generously with the vibrant Saffron-Kissed Spicy Mango Reduction.