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5.0 from 21 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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 252 kcal
Course: Main Course , Dinner
Cuisine: Oceania

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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. Preheat a grill or grill pan to medium high heat (about 400 to 450 degrees F).
  2. Pat dry the fish and brush with olive oil on both sides. Season with salt, ground black pepper and Italian seasoning.
  3. 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.
  4. 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

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

% 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.