Mahi Mahi with Mango Lime Butter

The fish is seared in a hot skillet, four to five minutes on the first side and three to four on the second, until it reaches 145°F and lifts away browned.

The sauce is then made in the same pan: butter and garlic, half the diced mango, lime juice and zest, warmed for just a minute so the butter emulsifies without splitting.

How to Make It

1. Fish seasoned

   Pat the fish dry and season with salt, pepper and paprika.

2. Seared to 145°F

   Heat the oil in a large skillet over medium-high heat. Sear the mahi mahi 4 to 5 minutes on the first side and 3 to 4 minutes on the second, until browned and 145°F at the thickest point. Transfer to plates.

3. Butter and garlic

   Reduce the heat to medium-low. Add the butter and garlic to the skillet and cook 30 seconds.

4. Mango and lime

   Stir in half the diced mango, lime juice and lime zest and cook 1 minute, just until the mango warms and the butter emulsifies.

5. Plated

   Spoon the mango-lime butter over the fish, top with the remaining fresh mango and cilantro, and serve with white rice and lime wedges.

Ingredient Notes

Mahi mahi fillets

Four at about six ounces each, patted dry before seasoning.

Ripe mango

One cup diced, half warmed in the sauce and half kept fresh.

Cooked white rice

Three cups, the accompaniment shown with the dish.

Success Tips

• Leave the fillets undisturbed for the first four minutes so a crust forms.
• Check the thickest part with a thermometer rather than guessing by colour.
• Make the sauce while the fish rests on the plates so it goes over hot.

Why This Recipe Works

• Patting the fillets dry is what allows them to brown rather than steam.
• Lowering the heat before the butter goes in keeps the sauce from splitting.
• Warming only half the mango leaves fresh fruit for the top.
• Lime zest carries more aroma than juice alone.

Serving Ideas

Set each fillet beside white rice, spoon the mango butter over and finish with fresh mango, cilantro and a lime wedge.

Storage and Reheating