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Grilled Mahi fish on a white plate served with mango sauce
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5 from 5 votes

Mahi Mahi with Mango Butter-Wine Sauce

Tender and flaky Grilled Mahi mahi served with the most creamy and delicious Mango butter-wine sauce. This easy mahi mahi recipe is the perfect seafood dish to serve during summer or on special occasions.
Course Dinner, Main Course
Cuisine Hawaiian
Keyword Grilled Mahi Mahi
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 252kcal


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 (optional)


  • 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.
  • Preheat a grill or grill pan to medium high heat (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.


  • 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 on 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


Calories: 252kcal | Carbohydrates: 7g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 141mg | Potassium: 44mg | Sugar: 6g | Vitamin A: 765IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.1mg