Mahi Mahi with Mango Lime

This Mahi Mahi with Mango recipe is perfect for a home cook looking to make a light yet vibrant dinner that feels fresh and a little special. The mango lime butter sauce adds a sweet tang that pairs beautifully with the firm texture of mahi mahi, making it a standout dish for weeknight meals or casual weekend get-togethers.

I discovered this recipe when I had some fresh mahi mahi and mangoes and wanted to try something new. The sauce quickly became my favorite part and transformed a simple fish dinner into something memorable.

Ingredients

• Half cup chopped fresh mango: brings natural sweetness and tropical fruit flavor Choose ripe but firm mangoes for best texture and bright taste
• Half cup white wine: adds acidity and depth Use a dry white wine you enjoy drinking for best flavor
• Two tablespoons sugar: balance the tartness of lime and wine Opt for cane sugar or regular granulated sugar
• One teaspoon peeled and minced fresh ginger: adds warmth and subtle spice Use fresh ginger root for optimal zing
• Juice of two fresh limes: provides vibrant acidity and freshness Fresh limes always yield better flavor than bottled juice
• Quarter cup heavy cream: smooths and enriches the sauce Choose cream with at least 36 percent fat for richness
• Half cup unsalted butter cut into pieces: helps the sauce finish silky Use high-quality unsalted butter for a clean flavor
• Six 6-ounce Mahi Mahi fillets about two and a quarter pounds: firm white fish with mild flavor Look for fresh fish with translucent flesh and mild ocean scent
• Two tablespoons olive oil for brushing the fish: prevents sticking and adds subtle flavor Use extra virgin olive oil for better taste
• Salt and pepper to taste: essential seasonings that bring out the natural flavors
• Half teaspoon Italian seasoning: optional herb blend adds a hint of earthiness Use fresh or dried herbs depending on what you have on hand

Instructions

Make the Mango Lime Butter:

In a small saucepan combine the chopped mango white wine sugar ginger and lime juice Start simmering over medium heat Let it cook gently for about eight minutes until the mixture becomes syrupy and slightly reduced This concentrates the flavors and softens the mango

Add the heavy cream and stir well This will mellow the sharpness and create a richer sauce Remove from the heat and carefully pour the mixture into a blender Blend until completely smooth to remove any chunks of mango or ginger

Return the blended sauce to the saucepan Place it over low heat and let it simmer gently for about ten minutes to thicken Stir occasionally but avoid boiling This slow simmer helps the sauce develop a luxurious texture

Add the unsalted butter one small piece at a time Stir thoroughly after each addition until fully melted and incorporated This step is crucial for creating a smooth homogeneous sauce Do not allow the sauce to boil otherwise it will separate Keep the heat low throughout

Grilling the Fish:

Preheat your grill or grill pan to a medium high heat about four hundred to four hundred fifty degrees Fahrenheit Preparing for a hot surface ensures a good sear

Pat the mahi mahi fillets dry with paper towels This helps the olive oil and seasonings stick properly Brush both sides with olive oil This will prevent sticking and add flavor

Season each fillet with salt pepper and if using Italian seasoning Sprinkle evenly for a balanced taste

Place the fillets on the hot grill Carefully cook for four to five minutes on the first side Do not move the fish while cooking so it can develop grill marks Flip gently and continue cooking for three to four minutes until the fish is opaque and flakes easily This timing will depend on the thickness of your fillets

Remove the fish from the grill Immediately plate and spoon the mango lime butter sauce over each piece Serve warm and enjoy

My favorite part of this dish is the mango lime butter sauce which always impresses guests with its balance of sweet tang and buttery richness I remember a warm summer evening when I first served it on the back porch and everyone kept asking for seconds The fresh lime juice is key to cutting through the butter and keeping things bright

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days The fish will lose some moisture so gently reheat with a splash of water or broth in a skillet to keep it moist Keep the mango lime butter sauce separate from the fish if possible Store it in a small jar or container Refrigerate and reheat gently on low heat without boiling to prevent separation

Ingredient Swaps

You can substitute mahi mahi with other firm white fish such as halibut cod or snapper Adjust cooking time depending on thickness For a dairy-free sauce replace heavy cream with full-fat coconut milk and use vegan butter or olive oil for richness White wine can be swapped with a light apple cider vinegar or fresh white grape juice for acidity and moisture

Serving Ideas

Serve with steamed jasmine rice or coconut rice for a tropical feel Pair with a crisp green salad or grilled seasonal vegetables to balance the richness A wedge of lime on the side allows everyone to add extra brightness if desired

This recipe shines best when enjoyed fresh off the grill with the mango lime butter sauce spooned generously on top. The balance of flavors leaves a lasting impression.

Frequently Asked Recipe Questions

→ What is the best way to prepare the mango lime butter sauce?

Simmer chopped mango, white wine, sugar, ginger, and lime juice until syrupy, then blend with cream. Return to low heat and add butter gradually without boiling to keep a smooth texture.

→ How should I season the Mahi Mahi before grilling?

Pat the fillets dry, brush with olive oil, and season evenly with salt, pepper, and optional Italian seasoning for a balanced flavor.

→ What grill temperature is ideal for cooking the fish?

Preheat the grill to medium-high heat, around 400-450°F, to achieve a nice sear while keeping the fish moist inside.

→ How do I know when the fish is cooked through?

The fish should be opaque and flake easily with a fork. Cook 4-5 minutes on the first side, then 3-4 minutes after flipping.

→ Can I prepare the sauce ahead of time?

Yes, the mango lime butter sauce can be made in advance and gently reheated over low heat, stirring slowly to maintain its creamy consistency.