Mahi Mahi Mango Lime Butter (Printer-friendly)
Tender grilled mahi mahi with luscious mango lime butter. A tropical delight ready in 32 minutes.
# What You’ll Need:
→ Seafood
01 - 4 mahi mahi fillets (about 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 (optional)
11 - 2 tablespoons fresh cilantro, chopped
12 - Pinch of salt
→ Garnish
13 - Extra lime wedges
14 - Fresh cilantro leaves
# How-To Guide:
01 - Preheat your grill to medium-high heat (about 400°F/200°C).
02 - Pat the mahi mahi fillets dry with paper towels. Brush both sides with olive oil and season with sea salt and black pepper.
03 - In a small food processor or blender, combine mango, lime zest and juice, softened butter, honey, minced garlic, chili flakes (if using), cilantro, and a pinch of salt. Blend until smooth and creamy. Set aside.
04 - Oil the grill grates lightly. Place the mahi mahi fillets on the grill. Cook for 4-6 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
05 - During the last minute of grilling, spoon a little mango lime butter over each fillet to melt.
06 - Remove the fish from the grill and transfer to serving plates. Top with more mango lime butter and garnish with fresh cilantro and lime wedges.
07 - Serve immediately with your favorite tropical sides.
# Expert Advice:
01 -
- The mango butter melts into every crack and crevice of the fish making each bite impossibly juicy
- It comes together in under 35 minutes but tastes like something from a beachside restaurant
02 -
- Dry your fish thoroughly with paper towels or it will stick to the grill no matter how much oil you use
- The mango butter can be made two days ahead and stored in the fridge, but bring it to room temperature before using
03 -
- If your mango is not quite ripe enough, add an extra half tablespoon of honey to the butter
- Leftover mango butter is incredible on grilled shrimp or even stirred into morning oatmeal