Mahi-Mahi fillet with salt & pepper. Bagged and cooked 134 degrees for :30.
Finishing - 2 min cast iron pan sear on skin side only, served with Cilantro pesto.
SO bright white, sweet and juicy inside. Cilantro pesto the perfect accompaniment.
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Damn! That looks out of this. Was there anything else added your fillet besides the cilantro pesto and seasoning?
World… Out of this World. 
No additional seasoning in bag.
More detail: From Costco bag of individually bagged Mahi-Mahi fillets (VERY convenient). Thawed overnight in refrigerator. Vacuumed bagged with sea salt and freshly ground pepper on both sides. – Finishing: SCREAMING hot cast iron skillet with 1 Tbl of Avocado oil. Seared on skin side ONLY.
YUM!! THAT’S ALL FOLKS!
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Man, that looks god enough to eat.
Hahaaaa I typed a little bit too fast and missed the world. But instead of “world” how about
“universe”?! 
Sounds easy enough! Totally rethinking my dinner plans to have seafood! 
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Give Halibut a try if you see it in the store. Sous Vide is perfect for Halibut as it is so easy to overcook using other method.
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Thanks, John.jcb. It’s next on my sous vide seafood list.
T
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