Sous Vide Mahi-Mahi with Squid Ink Bean Puree

Food for Net
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main Course
Servings 2


  • Pan
  • Food processor
  • Small Pot
  • Medium-Sized Pot
  • Sous Vide Immersion Circulator
  • Cooking Container


For the Mahi-Mahi

  • 2 fillets Mahi-Mahi
  • 2 tbsp olive oil
  • salt to taste
  • 1 cup black beans cooked
  • 1/4 cup squid ink
  • 1/4 cup onions chopped
  • 1 cup white wine

For the Basil Oil

  • 1 bunch fresh basil leaves
  • 1/2 cup olive oil


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 135°F.
  • 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.


  • 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 pockmarks 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.
Keyword black beans, mahi-mahi, sous vide, squid ink