Putting it in my mouth

[Angrboda]

Seasoning and vacuum sealing the Mahi Mahi for sous vide later. Different people argue both for and against seasoning before sous vide. I won't be cooking it for a few hours, so I thought resting in the fridge already seasoned so the flavors can sink in sounded like a good idea. Oil or butter in the bag is another point people disagree on. I decided to add butter. Might be overkill. I'm planning to cover the fillets in a jalapeno-butter sauce once cooked.

So many possibilities. So much to learn.