Last updated on October 23rd, 2019 at 10:47 pm
This Grilled Mahi Mahi is easy enough for a week day meal and elegant enough for a special occasion. The delicate sauce is made with mango, ginger, wine, lime and finished with a little butter! This Grilled Mahi Mahi with Mango Lime Butter Sauce is what we are having for date night!
Yes, you heard that right! The hubs and I love going on dates. For a few years now we have made it a point to spend time together not talking about the kids AND without the kids! We try to make it special and always announce it to the children in advance – we repeat it about 20 times before the actual date happens – otherwise we have to deal with where are you going? Why? But why? Didn’t you just go on a date? Can I come?
As fun as it is going out, it can get expensive and sometimes just sitting together in comfy clothes while having an amazing meal is all we want. Who wants to worry about driving/parking/make up and high heal wearing anyway? (OK, maybe I’m the only one concerned about some of that!!).
So if we are staying in (thank you grandma for babysitting!), I know this Grilled Mahi Mahi with Mango Lime Butter Sauce is special enough to wow the hubs.
Grilled Mahi Mahi with Mango Lime Butter Sauce
For this dish we will be making a “beurre blanc” pronounced “burr blonk”, which literally translates from French to “white butter”
Beurre Blanc is a delicate and smooth hot emulsified butter sauce made with you guessed it – butter! It also includes an acidic component, in this case white wine and lime juice. There are many different flavor combinations for this sauce but the base ingredients and method are always the same.
The KEY for making perfect beurre blanc every time is NOT TO BOIL THE SAUCE. Once you add the butter, you MUST make sure your sauce doesn’t boil. It should never, ever, ever, ever, ever boil!!!! (if it does it will break and look kinda like a pool of butter with tiny pieces of scrambled eggs). There are ways to bring it back to a creamy emulsion but it’s not easy and it does not always work (even after working in the food industry for many years I can tell you, sometimes when it breaks – it breaks and ain’t nothing you can do to fix it!)
Ready to make a beurre blanc? Trust me! As fancy as it sounds, it’s an easy sauce to master (as long as you don’t boil it!)
Kathy’s Notes:
- So you made the sauce and it is getting cold. What to do? The only way to reheat this delicate sauce is using a bain marie or a water bath. Pour the sauce into a small container (like a pyrex or ramekin) and place it inside a pot of hot simmering water. Do not microwave!!
- Sometimes I keep the sauce warm for a couple of hours in a small thermos.
- Serve this delicious dish with this Jasmine Rice with Ginger and Lemongrass or with some steamed black rice, mashed or roasted potatoes, and sauteed vegetables.
- Did I tell you about my love for indoor grill pans? I love this Lodge Cast Iron Reversible Grill/Griddle also a great one is this 12 inch Lodge Cast Iron Grill Pan
- Need an appetizer idea for date night? Check out this Fabulous Trio of Crostini
- Try these other amazing fish recipes:
Sheet Pan Cod with Moroccan Chermoula Sauce
Ahi Tuna Poke Bowl with Citrus Ponzu and Creamy Sriracha Sauce
Miso Honey Glazed Salmon
Mahi Mahi with Mango Lime Butter Sauce
Ingredients
For the Mango Lime Butter
- ½ cup chopped fresh mango
- ½ cup white wine
- 2 tablespoons sugar
- 1 teaspoon ginger, peeled and minced
- Juice of 2 limes, freshly squeezed
- ¼ cup heavy cream
- ½ cup unsalted butter, cut into small pieces
- Salt and pepper to taste
- 6 (6-ounces) Mahi Mahi fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ teaspoon Italian seasoning
Instructions
- To prepare the mango-lime butter, in a small saucepan, combine the chopped mango, wine, sugar, ginger and lime juice. Simmer over medium heat for about 8 minutes, or until it becomes syrupy.
- Add the cream and mix well. Remove from the heat and pour into a blender. Blend until smooth. Return to the saucepan and simmer over low heat for about 10 minutes. You want the sauce to thicken a little.
- Add the butter, one piece at a time stirring after each addition until well incorporated. Do NOT boil the sauce or it will separate.
- Adjust seasoning.
- Preheat a grill or grill pan over medium high heat.
- Rub the fish fillets with olive oil and season with salt, pepper and Italian seasoning.
- Place the fish on the grill and cook for about 2-3 minutes per side or until just opaque in the center and cooked through.
- Serve the fish with the mango-lime butter sauce.
Nutrition
Jessy says
This recipe was AMAZING! Unbelievably delicious and very easy to make. I kept the sauce on a thermos to keep it warm. Will make it again for sure. Thank you
Kathy says
Thank you. So glad you enjoyed it. The thermos is the best way to easily keep the sauce warm!!!