Sous Vide Mahi Mahi with Jalapeno-Lime Butter

Step 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.

Step 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.

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

Step 4
Combine butter, jalape?o, lime juice, lime zest, and smoked paprika in a small bowl. Set aside.

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

Step 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 jalape?o-lime butter.