Grilled Mahi Mahi Mango Lime (Printable)
Tender grilled mahi mahi with creamy mango lime butter sauce
# What You'll Need:
→ Seafood
01 - 4 mahi mahi fillets (6 oz each), skinless
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ 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 - ¼ teaspoon chili flakes
11 - 2 tablespoons fresh cilantro, chopped
12 - Pinch of salt
→ Garnish
13 - Extra lime wedges
14 - Fresh cilantro leaves
# How To Make It:
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. Set aside.
04 - Lightly oil grill grates. Place mahi mahi fillets on grill and cook for 4-6 minutes per side until 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.
# Expert Hints:
01 -
- The mango lime butter creates this incredible sweet tangy sauce that makes everything taste like vacation
- Its impressive enough for dinner parties but comes together in barely half an hour
02 -
- Patting the fish completely dry before seasoning is the difference between getting a nice sear and ending up with steamed, rubbery fish.
- The mango lime butter can be made two days ahead and kept in the fridge, but bring it to room temperature before using for the smoothest texture.
03 -
- Keep the skin on while grilling if your fillets have it, then remove before serving to keep the fish from sticking
- If it is raining or too cold to grill, a hot cast iron skillet works remarkably well for those same beautiful sear marks