Step 1

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.

Step 2

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.

Step 3

Add the butter, one piece at a time stirring after each addition until well incorporated. Do NOT boil the sauce or it will separate.

Step 4

Preheat a grill or grill pan to medium high heat (about 400 to 450 degrees F).

Step 5

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

Step 6

Place the fish on the hot grill and cook for about 4-5 minutes on the first side then, flip it and cook for 3-4 minutes or until opaque. Remove from the grill.

Step 7

Serve the fish with the mango butter-wine sauce.