Mahi Mahi Mango Lime Butter (Printable)

Tender grilled mahi mahi with creamy mango lime butter sauce for a tropical taste.

# 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
11 - 2 tablespoons fresh cilantro, chopped
12 - Pinch of salt

→ Garnish

13 - Extra lime wedges
14 - Fresh cilantro leaves

# Directions:

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, 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 lime butter hits that perfect sweet and tangy balance that makes restaurant quality sauce feel effortless at home
  • One pan dinner that looks impressive but comes together in under 35 minutes even on busy weeknights
02 -
  • Make sure your grates are properly oiled or fish will stick and tear no matter how carefully you try to flip it
  • The mango lime butter can be made up to two days ahead and actually tastes better after flavors meld together
03 -
  • If mango is out of season frozen chunks work surprisingly well after thawing completely
  • The chili flakes are optional but that tiny heat makes everything taste more vibrant

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