Description
A delicious and vibrant Mahi Mahi dish topped with a luscious mango lime butter sauce.
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 total)
- 30 ml olive oil
- ½ tsp Italian seasoning (optional)
Instructions
- In a small saucepan, combine chopped mango, white wine, sugar, ginger and lime juice. Simmer over medium heat for 8 minutes until syrupy.
- 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.
- Gradually stir in butter pieces one at a time, ensuring full incorporation after each addition. Avoid boiling to prevent separation.
- 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.
- 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.
- Plate the grilled fillets and spoon mango lime butter sauce over the top. Serve immediately.
Notes
- Ensure the sauce does not boil after adding butter to avoid separation.
- Optional Italian seasoning can be omitted for a cleaner taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 400
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg