Sous Vide Mahi Mahi with Jalapeno-Lime Butter

Fill a large pot with water and place a sous vide immersion cooker into the water.

Set temperature to 125 degrees F (52 degrees C) according to manufacturer's instructions.

Cut mahi mahi fillet into 4 equal portions.

Sprinkle with salt and pepper.

Place fish into 1 large or 4 small vacuum bags and seal using a vacuum sealer.

Place bags into the water and set timer for 30 minutes.

Combine butter, jalapeño, lime juice, lime zest, and smoked paprika in a small bowl.

Carefully remove mahi mahi from the bag and pat dry completely with paper towels.

Heat olive oil in a large skillet over high heat.

Add mahi mahi, 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 jalapeno-lime butter.