Sous Vide Mahi-Mahi with Squid Ink Bean Puree
Speed - 97%
Simplicity - 95%
Tastiness - 99%
97%
Perfect!!
Moist and smoothly flaky, the Mahi-Mahi was just cooked to perfection. The squid-flavored black bean puree - really delicious. The basil oil added just the freshness the whole dish needed.
Ingredients
For the Mahi-Mahi
- 2 Pieces Mahi-Mahi Fillets
- 2 Tablespoons olive oil
- Salt to taste
- 1 Cup Black Beans cooked
- 1/4 Cup Squid Ink
- 1/4 Cup Chopped Onions
- 1 Cups White Wine
For the Basil Oil
- 1 Bunch Fresh Basil Leaves
- 1/2 Cup olive oil
Instructions
For the Mahi-Mahi
- Season the mahi-mahi fillets with salt on both sides. Leave for 5 minutes.
- Put the fish into a sous vide bag together with olive oil and cook for 20-30 minutes at 135F.
- Meanwhile, sautee black beans and onions in a pan.
- Pour in white wine and squid ink. Simmer until fully reduced.
- Puree the black bean mixture in a food processor.
- Serve fish on top of bean puree. Garnish with basil oil.
For the Basil Oil
- Blanch the basil leaves in boiling water.
- Transfer the leaves to an ice bath.
- Squeeze out any excess water from the leaves.
- Puree in a food processor together with the olive oil.
Ah. . . Mahi-Mahi, definitely in the list of my favorite fish. How could I not love it? It's firm enough for grilling or frying yet delicate enough for a ceviche. Also, it is distinctly flavorful yet not strongly fishy that you'll have to mask it with some strong aromatic like ginger just to make it appealing for most.
Always, use the freshest fish you could find. Choosing so will not only give you the most flavor, but let you cook it on the medium side without any risk of food poisoning.
Fish flavor is delicate and can easily be masked rather than enhanced by using strong spices. A simple seasoning of salt is enough for me, even skipping on the black pepper. I cook my fish as simple as I can most of the time, keeping any seasoning or sauce on the side at the dinner table.
Leave the salt to melt and work its way into the fish's flesh. Putting it into the sous vide bag too early would leave pock marks all over the surface of the Mahi-Mahi's flesh and that won't be too pretty at all.
Put some olive oil in the bag together with the fish to keep the exposed surfaces smooth.
For cuts an inch thick or less, 20 minutes at a 135F water bath would be enough. My favorite immersion circulator of 2017 is the Joule, check out the review.
We left that mahi-mahi seasoned simply with salt to showcase its true wonderful flavor. We're not done yet. We're putting lots more of flavor into our plates to make the meal really interesting.
Sautee some white onions and pre-boiled black beans in a pan just until the onions turn translucent.
Add in some white wine into the pan and leave it to reduce completely. This should allow any raw alcohol flavor to dissipate, leaving just the sweet wine flavors in the pan.
Then add squid ink and give it about 5 minutes to simmer off. You'll want just enough liquid in the pan so the beans can puree smoothly in the food processor but not too much to make the puree too runny.
Get the contents of the pan into a food processor and pulse until completely smooth. We're after a consistency that can easily set in the middle of the plate and hold our mahi-mahi on top – much like mashed potatoes.
One last component of the dish – some basil oil to freshen up the fishy flavor of the mahi-mahi and squid ink.
Simply blanch a handful of basil leaves in a pot of boiling water.
Transfer it to an ice bath to keep it from wilting too much.
Then puree it with some olive oil.
Contrasting flavors, colors, and textures. A really excellent dish!
Ingredients
For the Mahi-Mahi
- 2 Pieces Mahi-Mahi Fillets
- 2 Tablespoons olive oil
- Salt to taste
- 1 Cup Black Beans cooked
- 1/4 Cup Squid Ink
- 1/4 Cup Chopped Onions
- 1 Cups White Wine
For the Basil Oil
- 1 Bunch Fresh Basil Leaves
- 1/2 Cup olive oil
Instructions
For the Mahi-Mahi
- Season the mahi-mahi fillets with salt on both sides. Leave for 5 minutes.
- Put the fish into a sous vide bag together with olive oil and cook for 20-30 minutes at 135F.
- Meanwhile, sautee black beans and onions in a pan.
- Pour in white wine and squid ink. Simmer until fully reduced.
- Puree the black bean mixture in a food processor.
- Serve fish on top of bean puree. Garnish with basil oil.
For the Basil Oil
- Blanch the basil leaves in boiling water.
- Transfer the leaves to an ice bath.
- Squeeze out any excess water from the leaves.
- Puree in a food processor together with the olive oil.
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