Mahi Mahi with Mango Butter-Wine 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, (about 2 1/4 pounds -see Chef's tips)
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ teaspoon Italian seasoning, (optional)
Instructions
Make the Mango Lime Sauce
- 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.
Grilling the Fish
- Preheat a grill or grill pan to medium high heat (about 400 to 450 degrees F).
- Pat dry the fish and brush with olive oil on both sides. Season with salt, ground black pepper and Italian seasoning.
- Place the fish on the hot grill and cook for about 4-5 minutes on the first side then, flip it and cook for 3-4 minutes or until opaque. Remove from the grill.
- Serve the fish with the mango butter-wine sauce.
Notes
- You need about 2.25 pounds of fish. If you buy a whole fillet, portion it by cutting it into 6 pieces with a sharp knife. A serving size of fish is about 5 to 6 ounces so portion it depending on the particular size of your filet.
- To prevent the fish from sticking to the grill, make sure your grill grates are clean and always preheat the grill to high heat.
- Make sure you pat dry the fish. Extra moisture will prevent the fish from getting charred grill marks.
- If grilling skin-on mahi mahi, place the fish skin side up first. This guarantees nice grilled marks on the surface.
- If you would like to make the sauce ahead of time, keep it warm for a couple of hours in a small thermos.
- If you would like to make this recipe for 4 people, simply use 4 fish fillets and make the sauce as written in the recipe above. you may have a little extra sauce but trust me, it's so good you will want to drink it with a straw!
- Recipe inspired by Bev Ganon
Nutrition
Calories: 252 kcal, Carbohydrates: 7 g, Fat: 23 g, Saturated Fat: 12 g, Cholesterol: 54 mg, Sodium: 141 mg, Potassium: 44 mg, Sugar: 6 g, Vitamin A: 765 IU, Vitamin C: 5 mg, Calcium: 15 mg, Iron: 0.1 mg
