grilled mahi mahi

Tender and flaky Grilled Mahi mahi served with the most creamy and delicious Mango butter-wine sauce.

Mahi Mahi with Mango Butter-Wine Sauce

mango

white wine

sugar

ginger,

limes,

heavy cream

unsalted butter,

Salt and pepper

(6-ounces) Mahi Mahi fillets ((about 2 1/4 pounds -see Chef's tips))

olive oil

Italian seasoning ((optional))

Prepare 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.

Make the Mango Lime Sauce

Preheat the grill

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

Season the mahi mahi

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

grill the fish

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.

Serve

Serve the fish with the mango butter-wine sauce.

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Mahi Mahi with Mango Butter-Wine Sa...

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