Mahi Mahi Mango Lime Butter (Printable Version)
Grilled Mahi Mahi served with a creamy mango lime butter sauce bursting with fresh tropical flavors.
# Ingredients Required:
→ Mango Lime Butter
01 -
120 ml chopped fresh mango
02 -
120 ml white wine
03 -
25 g sugar
04 -
1 tsp peeled and minced fresh ginger
05 -
Juice of 2 fresh limes
06 -
60 ml heavy cream
07 -
115 g unsalted butter, cut into small pieces
08 -
Salt and ground black pepper, to taste
→ Fish and Seasoning
09 -
6 Mahi Mahi fillets, 170 g each (total approx. 1.02 kg)
10 -
30 ml olive oil
11 -
Salt and ground black pepper, to taste
12 -
½ tsp Italian seasoning (optional)
# Guide to Cooking:
01 -
In a small saucepan, combine chopped mango, white wine, sugar, ginger and lime juice. Simmer over medium heat for 8 minutes until syrupy.
02 -
Add heavy cream and stir well. Remove from heat, transfer to a blender and blend until smooth. Return sauce to saucepan and simmer on low for 10 minutes to thicken slightly.
03 -
Gradually stir in butter pieces one at a time, ensuring full incorporation after each addition. Avoid boiling to prevent separation.
04 -
Preheat grill or grill pan to medium-high heat (about 200 to 230 °C). Pat fillets dry and brush both sides with olive oil. Season with salt, pepper, and optional Italian seasoning.
05 -
Place fillets on hot grill and cook for 4-5 minutes on the first side. Flip and cook for an additional 3-4 minutes until opaque and cooked through. Remove from heat.
06 -
Plate the grilled fillets and spoon mango lime butter sauce over the top. Serve immediately.
# Extra Suggestions:
01 -
Using fresh limes and ripe mango enhances the sauce's flavor and brightness.
02 -
Avoid boiling the sauce after adding butter to maintain a smooth texture.