Grilled Mahi-Mahi with a Mango Butter-Wine Sauce

 

I watched a video from Metropolitan Seafood of this being made and knew I had to try and make it myself. What an excellent meal it turned out to be paired with a Caesar salad and some melon pieces. And Mahi is one of the easiest fish to grill. So good. 

Ingredients for the Mango Lime Butter Sauce:

½ cup chopped fresh mango

½ cup dry white wine - Savaugnon Blanc or Pinot Grigio

2 tablespoons sugar

1 teaspoon ginger, peeled and minced

Juice of 2 limes, freshly squeezed

¼ cup Half & Half

½ cup unsalted butter, cut into small pieces

Salt and pepper to taste

2 (6-ounce) Mahi-Mahi fillets

2 tablespoons olive oil

Salt and pepper to taste

½ teaspoon Herbs de Provence seasoning

Instructions for the Mango Lime Sauce:

To prepare the mango-lime butter, in a small saucepan, combine the chopped mango, wine, sugar, ginger and lime juice. Simmer over medium heat for about 8 minutes, or until it becomes syrupy.

Add the cream and mix well. Remove from the heat and pour into a blender. 

Blend until smooth. Return to the saucepan and simmer over low heat for about 10 minutes. You want the sauce to thicken a little. Add the butter, one piece at a time stirring after each addition until well incorporated. Do not boil the sauce or it will separate.

Instructions for the Fish:

Pat dry the fish and brush with olive oil on both sides. Season with salt, ground black pepper and Herbs de Provence seasoning.

Preheat a grill or grill pan to medium high heat (about 400 to 450 degrees F). Place the fish on the hot grill and cook for about 3-4 minutes on the first side then, flip it and cook for 3-4 minutes or until opaque. Remove from the grill.

Serve the fish with the mango butter-wine sauce and a side of brown basmati rice. 💖

Notes:

To prevent the fish from sticking to the grill, make sure your grill grates are clean and always preheat the grill to high heat.

Make sure you pat dry the fish. Extra moisture will prevent the fish from getting charred grill marks.

If you would like to make the sauce ahead of time, keep it warm for a couple of hours in a small thermos.

You may have extra sauce left over but trust me, it's so good you will want to drink it with a straw!