Description
A tropical grilled Mahi Mahi dish drizzled with a creamy mango lime butter sauce that’s perfect for summer gatherings.
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
- Salt and ground black pepper
- 6 Mahi Mahi fillets (170 g each)
- 30 ml olive oil
- ½ tsp Italian seasoning (optional)
Instructions
- Combine chopped mango, white wine, sugar, ginger, and lime juice in a small saucepan. Simmer for about 8 minutes until syrupy.
- Add heavy cream to the mixture, stirring well, then blend until smooth.
- Return the sauce to the saucepan and simmer on low for 10 minutes to thicken.
- Stir in butter pieces one at a time until fully incorporated.
- Preheat the grill to medium-high heat and prepare the Mahi Mahi fillets.
- Cook fillets for 4-5 minutes on one side, flip and cook for another 3-4 minutes until opaque.
- Serve the fillets with the mango lime butter sauce spooned over the top.
Notes
For added flavor, lime zest can be included. Leftover sauce can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg