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.

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.