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Sous Vide Mackerel with Spicy Cilantro Lime Dressing Recipe

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4.2 from 14 reviews

This Sous Vide Mackerel Recipe with Spicy Cilantro Lime Dressing offers perfectly cooked, tender mackerel fillets with a crispy skin finish, complemented by a zesty and spicy cilantro lime dressing that adds a fresh, vibrant flavor. Ideal for a healthy, flavorful seafood meal with simple prep and cooking techniques.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Mackerel Fillets

  • 4 mackerel fillets, defrosted
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon extra-virgin olive oil

Spicy Cilantro Lime Dressing

  • 1 cup fresh cilantro, firmly packed
  • 1 jalapeño pepper, roughly sliced
  • 2 garlic cloves
  • 1/4 cup extra-virgin olive oil
  • Lime juice from 2 limes (about 1/4 cup)
  • 1 tablespoon coconut aminos

Instructions

  1. Preheat Sous Vide: Preheat water to 122°F (50°C) using a sous vide precision cooker to ensure gentle and even cooking of the mackerel fillets.
  2. Prepare Mackerel Fillets: Rinse the mackerel fillets thoroughly under cold water and pat dry with paper towels. Season each fillet generously with kosher salt and freshly ground black pepper on both sides for balanced flavor.
  3. Vacuum Seal Fish: Place the seasoned fillets in a single layer inside a large sous vide bag, allowing space between each to ensure even cooking. Vacuum-seal the bag using a hand pump or vacuum sealer to remove all air.
  4. Cook Sous Vide: Submerge the sealed bag into the preheated water bath, making sure the fish is fully underwater. Use a heavy object if necessary to keep the bag submerged. Cook for 20 minutes at a precise temperature.
  5. Make Spicy Cilantro Lime Dressing: While the fish cooks, combine fresh cilantro, jalapeño slices, garlic cloves, extra-virgin olive oil, lime juice, and coconut aminos in a food processor or blender. Blend on high speed for 30 seconds until smooth and thoroughly combined.
  6. Dry and Sear Fish: After cooking, carefully remove the bag from the water bath and take out the mackerel fillets. Pat them dry with paper towels to remove excess moisture. Heat 1 tablespoon of olive oil in a nonstick pan or cast-iron skillet over medium-high heat. Place fillets skin side down and sear for 30 seconds until the skin is browned and crispy.
  7. Serve: Plate the seared mackerel fillets and drizzle generously with the prepared spicy cilantro lime dressing. Serve immediately and enjoy!

Notes

  • Cooking sous vide at 122°F results in tender, slightly flaky texture while retaining moisture.
  • Make sure to pat dry the fillets before searing to achieve the crispiest skin.
  • Coconut aminos provide a gluten-free, soy-free alternative to soy sauce in the dressing.
  • Adjust the jalapeño quantity to control the spiciness of the dressing.
  • This recipe is best served immediately after searing for optimal texture and flavor.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Fusion
  • Diet: Low Fat

Find it online: https://avascooking.com/sous-vide-mackerel-with-spicy-cilantro-lime-dressing-recipe/