Mahi Mahi Mango Lime Butter

The first time I made mango lime butter, I was standing in my tiny apartment kitchen with windows open to a summer breeze, wondering if tropical flavors really worked on simple grilled fish. One taste of that sweet tangy butter melting over hot mahi mahi changed everything I thought about weeknight seafood dinners. Now it is the recipe I turn to when I want something that feels special without actually being complicated.

Last summer I served this at a small dinner party when my friend Sarah announced she was moving to Florida. The conversation kept pausing as everyone took their first bite, that moment of comfortable silence that means something is really good. We ended up sitting outside for hours, and I think this dish was the reason nobody wanted to leave.

Ingredients

• Mahi Mahi Fillets: Choose firm fillets with no browning or discoloration, and pat them completely dry before seasoning for the best grill marks
• Ripe Mango: The mango should give slightly when pressed but not feel mushy, as an underripe mango will make the butter taste tart instead of sweet
• Fresh Limes: Room temperature limes yield more juice, and the zest contains all those aromatic oils that make the sauce sing
• Unsalted Butter: Softened to room temperature so it blends into a creamy sauce rather than staying in separate chunks
• Honey: Balances the acidity of the lime and adds a gorgeous gloss to the finished butter
• Fresh Cilantro: Add this right at the end because heat can make it taste bitter, and fresh leaves make the prettiest garnish

Instructions

Get the grill going:

Preheat your grill to medium-high heat around 400°F so you get those beautiful char marks while keeping the fish moist inside

Prep the mahi mahi:

Pat each fillet completely dry with paper towels, brush both sides with olive oil, and season generously with sea salt and black pepper

Make the mango lime butter:

Blend the mango, lime zest and juice, softened butter, honey, garlic, chili flakes, cilantro, and pinch of salt until smooth and creamy

Grill the fish:

Lightly oil the grates and cook the mahi mahi for 4 to 6 minutes per side until it flakes easily and looks opaque throughout

Add the finishing touch:

Spoon some mango lime butter over each fillet during the last minute of grilling so it melts into all those little nooks

Plate it up:

Transfer the fish to serving plates, top with more of that luscious butter, and scatter fresh cilantro with lime wedges on the side

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This recipe became my go-to after a particularly stressful work week when I needed something that felt like a vacation without actually leaving my kitchen. Something about the combination of smoky grilled fish and bright tropical flavors just resets everything.

Making It Ahead

The mango lime butter keeps beautifully in the refrigerator for up to two days, and honestly, the flavors get even better as they meld together. Just give it a good stir and maybe add another squeeze of fresh lime before serving to wake it back up.

Perfect Sides

Coconut rice is my absolute favorite pairing because the subtle sweetness plays so nicely with the tangy butter. Grilled zucchini or a simple green salad with citrus vinaigrette keeps the meal light while still feeling complete.

Grilling Success

A fish spatula is one of those tools I resisted buying for years, but it makes flipping delicate fillets so much less stressful. Make sure your grates are clean and well oiled, and resist the urge to move the fish around too much while it cooks.

• Let the fish develop a crust before flipping or it will stick every time
• If it is raining outside, a grill pan over medium-high heat works almost as well
• Rest the fish for just a couple minutes off the heat before serving to let the juices redistribute

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There is something about this dish that makes even a regular Tuesday dinner feel like a celebration. Hope it brings a little sunshine to your table too.

Recipe FAQs

→ What makes mahi mahi ideal for grilling?

Mahi mahi has a firm, meaty texture that holds up beautifully on the grill. Unlike delicate white fish, it won't fall apart when you flip it, and its mild flavor pairs perfectly with bold tropical ingredients like mango and lime.

→ Can I make the mango lime butter ahead of time?

Absolutely! The mango lime butter can be prepared up to 2 days in advance and stored in the refrigerator. Let it come to room temperature before serving so it melts smoothly over the grilled fish.

→ What other fish work well with this preparation?

Halibut, snapper, grouper, or swordfish are excellent substitutes. Look for firm, meaty white fish that can withstand high-heat grilling without falling apart.

→ How do I know when the mahi mahi is done?

The fish is ready when it turns opaque throughout and flakes easily with a fork. It should reach an internal temperature of 145°F. Be careful not to overcook, as the fish will become dry.

→ What sides complement this tropical dish?

Coconut rice, grilled pineapple, roasted plantains, or a crisp tropical salad with avocado and citrus vinaigrette make perfect accompaniments that enhance the Caribbean theme.