Mahi Mahi with Mango Butter-Wine Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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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
Description
This recipe prepares a vibrant mango lime butter sauce by simmering fresh mango with white wine, sugar, ginger, and lime juice until syrupy, then blending it smooth and finishing it with cream and butter without boiling to prevent separation. This sauce offers fruity sweetness balanced with slight acidity and a creamy texture.
The mahi mahi is patted dry, brushed with olive oil, and seasoned with salt, black pepper, and optional Italian seasoning before grilling over medium-high heat. Cooking for 4-5 minutes per side produces a tender, opaque fillet with a mild seafood flavor that pairs well with the sauce.
Serving the grilled fish topped with the warm mango butter-wine sauce adds a bright, tropical note that enhances the seafood’s gentle taste. The dish is suitable for gatherings and elegant dinners where a flavorful but straightforward fish preparation is desired.
Portion the fish into 5 to 6 ounce servings and ensure grill grates are clean to prevent sticking. The sauce can be made ahead and kept warm. Skin-on fillets can be grilled skin side up first for attractive grill marks. This recipe was inspired by Bev Ganon.
Ingredients
For the Mango Lime Butter
- ½ cup Mango chopped fresh
- ½ cup white wine
- 2 tablespoons sugar
- 1 teaspoon ginger peeled, minced
- lime juice juice of 2 limes, freshly squeezed
- ¼ cup heavy cream
- ½ cup unsalted butter cut into small pieces
- salt to taste
- black pepper to taste
- 6 (6-ounces) mahi mahi about 2 1/4 pounds -see Chef's tips, fillets
- 2 tablespoons olive oil
- salt to taste
- black 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
- Portion whole fillets into 6 pieces of about 5 to 6 ounces each for serving.
- Pat fish dry before grilling to achieve better char and reduce sticking.
- Preheat and clean grill grates to prevent fish from sticking during cooking.
- Grill skin-on fillets skin side up first to get good grill marks.
- The mango butter-wine sauce can be prepared ahead and kept warm for a couple of hours.
- Adjust the recipe for fewer servings by using 4 fillets and making the sauce as described; extra sauce is encouraged.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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