Ingredients & Substitutes

Instructions

1. 1

   Mince 4 black garlic cloves and combine them in a small saucepan with 0.5 cup lilikoi puree, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon grated fresh ginger, and 1 tablespoon fresh lime juice, then simmer for 5-7 minutes until slightly thickened.

2. 2

   Season 24 oz mahi-mahi fillets with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then place each fillet in a separate vacuum-sealable bag with 1 tablespoon of the prepared black garlic lilikoi glaze.

3. 3

   Sous-vide cook the sealed mahi-mahi fillets in a water bath at 135°F (57°C) for 50 minutes to achieve a tender and flaky texture.

4. 4

   While the fish cooks, prepare the gremolata by finely chopping 0.25 cup macadamia nuts and combining them with 2 tablespoons chopped fresh parsley and 1 teaspoon lime zest in a small bowl.

5. 5

   After sous-vide cooking, remove the fillets from their bags, pat them dry with a paper towel, and sear them in a hot skillet with 1 tablespoon olive oil for 1-2 minutes per side until beautifully golden-brown.

6. 6

   Serve the sous-vide black garlic mahi-mahi immediately, drizzled with the remaining lilikoi glaze and topped generously with the macadamia gremolata.