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Please Fave the original Here

Seems we 'unlocked' this recipe from 's scraps, which goes with https://www.furaffinity.net/view/42763743/ and https://www.furaffinity.net/view/42763599/ !

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See update below. This is an updated and corrected version of the recipe.

Originally wuff was just documenting Vrghr's first foray with the new Sous Vide machine. However, when reheating this for a lunch later in the week, wuff discovered something wonderful! And after more experience, wuff came back and corrected the recipe with the proper times and temperatures, so that it now works the first time! Read on for the rest!

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Tonight's Sous Vide attempt was Olive Oil Poached Mahi Mahi with Lemon and Capers.

When Vrghr first created this, wuff was VERY new to the whole Sous Vide cooking scene. Wuff was still working hard to hit the times and temperatures right.

The initial trial with the Mahi Mahi was still a work in progress. Originally, Wuff didn't quite hit the temperature or timing on it. Vrghr originally poached it at 118 degrees for 35 minutes. More research and additional sous vide experience has shown that the temperature should have been at least 125. If you like your fish dryer and closer to pan-fried flakes, you can go as high as 134. Cook the fish for at least 45 minutes in either case, but you can go longer (up to an hour or 70 minutes) for thicker cuts, or if you get distracted or need to delay the dish for your diners.

The original fish could have been a wee bit flakier in those parts that were fully cooked, and some of the bits right in the middle didn't quite reach proper core temperature and were too "sushi like" in consistency. NOTE - After reheating in a microwave for lunch the following day, these were all SOLVED! See the update below!!

However, the flavor was spectacular! Vrghr used a nice grade Virgin olive oil with "Tuscan herbs" infused. A lovely taste on it's own, and those wonderful olive and herb flavors nicely infused into all the fish. As did the bright touch of lemon and the salty-savory capers. A sprig of Marjoram (not shown) rounded out the flavors nicely!

Oil Poaching for fish is a rather "high end" prep, featured at many up-scale eateries. However, it takes a LOT of olive oil to completely immerse the fish for poaching, which means you don't want to use the real expensive stuff. But the expensive stuff has better flavors, so you're caught in a Catch-22.

However, with the Sous Vide, you only need about 3 Tablespoons to completely surround your fish in its sealed pouch. So you can put the best stuff in there, and the flavors reflect it.

Oil pouching gives the fish a silky, flaky texture, and the oil and Sous Vide method result in very juicy meat with not one bit of dry spot. Perfect!

The two side dishes pictured each came out FANTASTICALLY! Those are Flash-Fried Bacon enhanced "Super Spinach", and Mediterranean Sautéed Squash. Both are very easy to make, and oh so tasty!

(For those who have been reading other sous vide fish recipes from Vrghr, you may have noticed that the temperatures for wuff's oil-poached Salmon are significantly cooler than those listed here for the Mahi Mahi. This is not an error. The two different fish respond rather differently in texture with the listed temperatures, rather like the way you would cook a pork steak and a beef steak to different temperatures. By the way, both tasted AMAZINGLY good!)
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Oil-Poached Mahi Mahi

1 lb fresh Mahi Mahi fillet
3 Tbs high quality Virgin Olive Oil infused with with Tuscan Herbs
1 Tbs Capers, crushed
1 sprig fresh Marjoram
lemon slices

Place the fish in a zip-top pouch. Add capers and lemon slices to the non-skin side. Tuck the sprig of Marjoram on top. Pour 3 Tbs of Olive Oil into pouch.

Using the displacement method, remove all air from pouch and zip the top. Submerge. Cook in Sous Vide bath at 118 degrees for 35 minutes <<<WRONG! Only do it this way if prepping to store these for reheating for later meals. 1 Minute in a microwave will add the extra heat and bring them to finished, perfect consistency.

NOTE: This original temperature was too cold - too short! Wuffy recommends 125 or 134 for 45 minutes, minimum, UNLESS you are prepping some to reheat later. (See follow-up below for the unexpectedly DELICIOUS results after reheating in a microwave!)

Remove to HEATED plate and serve quickly - the fish is only mildly warm and will quickly get cold!

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UPDATE: Wuff brought half of his filet in to work today and warmed it in the microwave for lunch, still in the original bag that went into the Sous Vide (with a nice bit of the olive oil left inside). With this additional heating, just 1 minute at high power, the fish was FABULOUS!

Wow! So tender, juicy, flaky, and so full of flavor! Just needed a wee touch of salt and it was so GOOOD!

Vrghr offered tidbits to other "fish fans" at work, and they all raved at the texture and flavor. Wuffy will have to remember this, if preparing bagged meals to have throughout the week. Cooking them "just right" for the primary meal means they are likely to dry out just that little bit around the edges if reheated.

The only thing wuff could have done to make these even better, was to flip them upside down, pat the skin dry, and hit it with a blazing Kitchen Torch to crisp the skin. But that's a wee bit "much" for doing at work. (Don't put it past wuffy though - the co-workers already know Vrghr is crazy when it comes to food. They'd probably just laugh and walk on by. However, less permissive shops might have a more severe reaction!)

Okay - for reheating purposes - wuff now puts this dish fully in the "success" column! So wuffy is moving it out of the "Scraps" area.