Mahi Mahi Mango Lime Butter (Printable Version)

Tender grilled mahi mahi with creamy mango lime butter sauce. A vibrant tropical dish ready in 32 minutes.

# What You Need:

→ Seafood

01 - 4 mahi mahi fillets (about 6 oz each), skinless
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper

→ Mango Lime Butter

05 - 1 ripe mango, peeled and diced
06 - Zest and juice of 1 large lime
07 - 3 tablespoons unsalted butter, softened
08 - 1 tablespoon honey
09 - 1 small garlic clove, minced
10 - 1/4 teaspoon chili flakes
11 - 2 tablespoons fresh cilantro, chopped
12 - Pinch of salt

→ Garnish

13 - Extra lime wedges
14 - Fresh cilantro leaves

# Directions:

01 - Preheat grill to medium-high heat (400°F).
02 - Pat mahi mahi fillets dry with paper towels. Brush both sides with olive oil and season with sea salt and black pepper.
03 - Combine mango, lime zest and juice, softened butter, honey, minced garlic, chili flakes, cilantro, and a pinch of salt in a food processor. Blend until smooth and creamy.
04 - Lightly oil grill grates. Place mahi mahi fillets on grill and cook for 4-6 minutes per side until fish is opaque and flakes easily with a fork.
05 - During the last minute of grilling, spoon mango lime butter over each fillet to melt.
06 - Remove fish from grill and transfer to serving plates. Top with remaining mango lime butter and garnish with fresh cilantro and lime wedges.
07 - Serve immediately with tropical sides.

# Expert Tips:

01 -
  • The mango lime butter transforms simple grilled fish into something that tastes like a vacation
  • Everything comes together in under 35 minutes but impresses like you spent all day cooking
02 -
  • Over-blending the mango butter can turn it oily and separate. Pulse until just smooth.
  • Do not marinate the fish in lime for more than 30 minutes or the acid will start to cook the meat.
03 -
  • If your mango is not quite ripe enough, add an extra half tablespoon of honey to compensate.
  • Let the fish rest for 2 minutes after grilling so the juices redistribute throughout the meat.

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