Description
A tropical delight featuring grilled Mahi Mahi fillets topped with a creamy mango lime butter sauce, offering a savory blend of flavors perfect for any occasion.
Ingredients
Scale
- 120 ml chopped fresh mango
- 120 ml white wine
- 25 g sugar
- 1 tsp peeled and minced fresh ginger
- Juice of 2 fresh limes
- 60 ml heavy cream
- 115 g unsalted butter, cut into small pieces
- Salt and ground black pepper, to taste
- 6 Mahi Mahi fillets, 170 g each (approx. 1.02 kg)
- 30 ml olive oil
- ½ tsp Italian seasoning (optional)
Instructions
- Simmer the mango sauce: In a small saucepan, combine chopped mango, white wine, sugar, fresh ginger, and lime juice. Allow the mixture to simmer over medium heat for about 8 minutes until it thickens.
- Incorporate the cream: Stir in the heavy cream, mixing well. Remove the saucepan from the heat and transfer the mixture to a blender. Blend until silky smooth.
- Thicken the sauce: Return the sauce to the saucepan and simmer on low for roughly 10 minutes.
- Add the butter: Gradually whisk in the butter, one piece at a time, until fully integrated.
- Prepare the grill: Preheat your grill or grill pan to medium-high heat (200 to 230 °C). Pat the Mahi Mahi fillets dry and brush both sides lightly with olive oil.
- Grill the fish: Place the fillets on the hot grill and cook for 4-5 minutes without moving. Flip and cook for an additional 3-4 minutes.
- Plate and serve: Remove the fillets from the grill, and generously spoon the mango lime butter sauce over each fillet.
Notes
Make the mango lime butter sauce ahead of time and store it in the fridge for an easy weeknight dinner. You can also use other white fish like Snapper or Sea Bass as substitutes.
Nutrition
- Serving Size: 1 fillet
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg