Mahi Mahi with Mango Butter-Wine Sauce
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
6 servings
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Calories
252 kcal
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Course
Main Course, Dinner
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Cuisine
Oceania
Mahi Mahi with Mango Butter-Wine Sauce
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Tender and flaky Grilled Mahi mahi served with the most creamy and delicious Mango butter-wine sauce.
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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)
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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 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 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
Nutrition Information
Show Details
Calories
252kcal
(13%)
Carbohydrates
7g
(2%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Cholesterol
54mg
(18%)
Sodium
141mg
(6%)
Potassium
44mg
(1%)
Sugar
6g
(12%)
Vitamin A
765IU
(15%)
Vitamin C
5mg
(6%)
Calcium
15mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 7g | 2% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 54mg | 18% |
| Sodium | 141mg | 6% |
| Potassium | 44mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 15mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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