How To Make Mango Sauce For Fish


How To Make Mango Sauce For Fish. Today, I’m going to be showing you how to make mango sauce for fish. Mango is a delicious tropical fruit with a really sweet taste. My favorite way to enjoy this fruit is in the form of homemade mango sauce. This sweet sauce goes great with fish as well as chicken and pork. I’ve made this before, and it is absolutely delicious!




  • 6ounces fish fillets (about 6 ounces each)
  • 3tablespoons barbecue sauce (choose your own favourite)
  • 1tablespoon oil (plus extra for frying)
  • 1tablespoon oil
  • 12cup onion, finely chopped
  • 1cup mango, diced
  • 1cup orange juice (fresh or pure)
  • 1teaspoon hot pepper, chopped (in Chili they use scotch bonnet or habanero)
  • 2 -3tablespoons honey (to taste)
  • 12teaspoon salt
  • 1cup corn kernel (frozen or canned)
  • 2tablespoons cilantro (finely chopped)
  • 2tablespoons onions, finely chopped (red onion preferred)
  • 3tablespoons bell peppers, red, finely chopped (approximate amount)
  • 1tablespoon rice vinegar (or use cider vinegar)
  • 2tablespoons oil (olive oil if you prefer)
  • salt and pepper


  • Combine the barbecue sauce with the tablespoon oil, rub lightly over the fish fillets, and leave in a non-reactive dish at room temperature while you prepare the rest of the dish.
  • Mango sauce: Heat the oil in a pan and add the onion, cover and cook 5 minutes, then add the mango, orange juice, hot pepper and honey, and stir well. Simmer, uncovered, for about 7 minutes. Puree the mixture in a blender, season with salt, put in a bowl, cover, and keep in a warm oven.
  • Corn relish: Combine all the ingredients (corn kernels down to the oil). Season to taste. Put in a bowl, cover and put in warm oven with the mango sauce.
  • Also put 4 – 6 plates in sam oven to warm up.
  • In a pan (can use same one you used to make the mango sauce) heat some oil until hot. Fry the fish fillets for about 2 minutes per side, until JUST cooked through.
  • To serve: Spoon some mango sauce in the centre of each plate. Set a fish fillet on top, and spoon some corn relish over the fillet. Serve immediately.
  • Nice with simple boiled potatoes or baby potatoes, and a mixed green salad.

Grilled Halibut with Mango Sauce

Grilled Halibut with Mango Sauce
  • Prep25 Min
  • Total25 Min
  • Ingredients12
  • Servings4

Try your hand at this grilled halibut recipe and serve up a light, refreshing dinner. Did we mention you can pull this dinner together in just three steps? Prep this dish in less than 30 minutes and top your grilled halibut with a fruity punch of flavor when you discover how to make mango sauce for fish.


Mango Sauce

  • 1medium mango, pitted, peeled and coarsely chopped (1 cup)
  • 3tablespoons fresh lime juice
  • 1tablespoon finely chopped, seeded jalapeño chile
  • 1/4teaspoon salt
  • 1large garlic clove, finely chopped
  • 1tablespoon finely chopped fresh cilantro, if desired


  • 1tablespoon fresh lime juice
  • 1tablespoon olive oil
  • 1/2teaspoon chili powder
  • 1/4teaspoon salt
  • 1/4teaspoon pepper
  • 4(6-oz.) halibut fillets


  • 1Heat gas or charcoal grill. In food processor bowl with metal blade or blender container, combine all mango sauce ingredients except cilantro; process until chunky. Stir in cilantro. Set aside.
  • 2In small bowl, combine all halibut ingredients except halibut fillets; mix well. Brush some of mixture over fish; reserve remaining mixture.
  • 3When grill is heated, place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 to 10 minutes or until fish flakes easily with fork, turning once and brushing several times with lime juice mixture. Serve mango sauce with fish.

Tips from the Pillsbury Kitchens

  • Tip 1To cut a mango, use a sharp knife to make a cut through one side of mango, sliding knife next to seed. Repeat on other side of seed, making 2 large pieces. Make cuts in crosshatch fashion through flesh just to peel; bend peel back and carefully slide knife between peel and flesh to separate. Discard peel; chop flesh.
  • Tip 2Lean, yet dense, halibut is a great choice for grilling. If you can’t find halibut, opt for similarly-sturdy substitutes, such as snapper, sea bass, grouper or mahi mahi.
  • Tip 3The brightness of freshly-squeezed lime juice is unique, so avoid substituting bottled lime juice if you can. This recipe requires 1/4 cup lime juice total. You will need 2 medium or 3 small limes to get that much juice.

Nutrition Information

225 Calories, 6g Total Fat, 33g Protein, 10g Total Carbohydrate, 7g Sugars

Grilled Mahi Mahi with Mango Lime Sauce

This Grilled Mahi Mahi recipe makes tender and flaky grilled fish that is served with the best, most luscious mango and lime butter-wine sauce. This easy to make grilled mahi mahi is incredibly flavorful and will surely impress your family and guests.

If you love easy white fish recipes, you’ll love this simple and flavorful Baked Cod recipe. It’s so quick to make that you will have dinner ready in 15 minutes!

We first tried this amazing mahi-mahi recipe on a trip to Hawaii while visiting one of my favorite restaurants in Maui – The Hali’imaile General Store – which sounds like a convenience store, but it’s not.

On the contrary, this chef owned restaurant has a reputation for serving some of the best local produce, meats, fresh wild fish and seafood on the island. We loved everything we had from their dinner menu although, this mahi mahi recipe was probably one of the best meals I had while in the Hawaiian islands.

Fillets of mahi mahi grilled over a mango lime sauce

I grew up in a coastal area so having fish for dinner at least twice a week was the norm. I was surprised to learn how many people don’t actually enjoy or like to cook fish. So here are a few reasons why you should try this fish recipe soon:

  • If you are not a big fan of eating fish, starting with a salmon recipe may not be a good idea. Salmon has delicious but bold flavors. On the other hand, mahi mahi is a white, mild tasting fish perfect for picky eaters.
  • Mahi mahi has a firm texture which makes it the perfect fish for grilling. Mahi doesn’t break up into pieces while on the grill! You won’t have any issues while flipping the fish on the grill either.
  • If an outdoor grill is unavailable, you can make this recipe indoors. Because of it’s great firm texture, you can use a grill pan on the stove top or you can use other cooking methods. Pan seared or baked mahi mahi are great options if you don’t feel like grilling.
  • Cooking mahi mahi at home is quite simple and this recipe can be on your table in less than 30 minutes.

What is Mahi-Mahi?

Mahi-mahi also known as dorado and dolphinfish is a very lean fish with pinkish white flesh and a distinctive but mild taste. Mahi-mahi has a firm texture which makes it the perfect fish for grilling. Mahi is such a popular fish in Hawaii that some people call it Maui Maui or Mauifish.

This sustainable fish is a great alternative to the more expensive halibut. Choose wild mahi, if available. If you can’t find it fresh, your best option is to buy it frozen .

What is Mango Butter-Wine Sauce?

This mouthwatering, smooth and silky sauce is nothing more than a wine-butter sauce called “beurre blanc” pronounced “burr blonk”. It may sound fancy but it’s one of the easiest sauces to make.

Instead of making a sauce with just wine and butter, we are flavoring it with mango and ginger. The sweetness of the mango pairs wonderfully with the smokiness of the grilled mahi bringing this fish recipe to new delicious heights.

Chef Tip

The secret to perfect beurre blanc or wine-butter sauce is NOT TO BOIL THE SAUCE. If the sauce reaches a boiling temperature, it breaks and will look almost like scrambled eggs.

Grilled Mahi Mahi Ingredients


  • Mahi-Mahi: You can get skinless or skin-on mahi. I try to get 5-6 ounces portions that are about 1-inch thick. Costco usually sells wild caught mahi mahi in their frozen section.
  • Olive Oil: Any mild oil can be used, but I recommend olive oil.
  • Seasonings: Salt, ground black pepper and Italian Seasoning.


  • Mango: Choose a ripe mango. The best way to tell if a mango is ripe and sweet is by smelling its stem end. It should smell fruity. Another way is to gently squeeze it. A ripe mango will lightly give. Please do this gently not to bruise the flesh.
  • Ginger: I prefer fresh or frozen ginger.
  • Limes: Freshly squeezed lime juice is a must.
  • Butter: I prefer unsalted butter as it allows me to have better control of the saltiness of the dish.
  • Wine: Use a dry wine like Pinot Grigio or Sauvignon Blanc. Chardonnay can also be used.
  • Heavy Cream: You can use Half and Half, but heavy cream will produce a richer and creamier sauce.
  • Sugar: I use granulated sugar.

How To Grill Mahi Mahi

Cooking mahi mahi is quite easy. Because of its firm texture, this is the perfect fish to cook on the grill or grill pan. This easy recipe can also be made on the stove top on a grill pan or sautéed in a skillet. You can also bake it in the oven. This recipe doesn’t require a marinade. The incredible flavors of the tropical mango-lime sauce is all you need to make the best grilled mahi mahi recipe ever!

  • Size Matters: For grilling, make sure the fish is about 3/4 to 1-inch thick. Because of its low fat content, very thin fish fillets can easily dry up and crumble when cooked on a grill.
  • Rinse and Pat Dry: Always rinse the fish with cold water before cooking it. Pat dry the fish with paper towels to remove extra moisture. This step also helps with searing and getting beautiful grill marks.
  • Oil and Season: Generously brush the fish with oil to prevent it from sticking to the grill grates. Season the fish generously with salt.
  • Use a Hot Grill: Preheat the grill or grill pan to medium high heat (450 degrees F.)
  • Cook Quickly: Mahi mahi doesn’t take that long to cook. Place the fish on the grill and allow it to cook for about 4-5 minutes on the first side. Flip it and cook for about 3-4 minutes on the other side. The fish should look white (not translucent), the flesh will look set and you should have golden brown grill marks.

How To Make The Mango Lime Sauce

  • In a small saucepan, combine the chopped mango, wine, sugar, ginger and lime juice. Simmer over medium heat until it becomes syrupy.
  • Add the cream and mix well. Remove from the heat and pour into a blender. Blend until smooth. Return to the saucepan and simmer over low heat for about 10 minutes. You want the sauce to thicken a little.
  • Add the butter, one piece at a time stirring after each addition until well incorporated. Do NOT boil the sauce or it will separate.

Outdoor Grill vs Indoor Cooking

You can make this recipe on an outdoor grill or using a grill pan indoors. You can also make this recipe on a sauté pan or baked in the oven.

  • Sauté Mahi Mahi: In a cast iron skillet or nonstick frying pan, heat 1 – 2 tablespoon of olive oil over medium-high heat. Place the seasoned mahi mahi into the skillet, starting with the skin side up, if using skin-on fish. Cook for about 3 minutes. Flip the fish and cook for about 3 -4 minutes or until the fish is no longer translucent and flakes easily. Time will vary depending on the thickness of the fish.
  • Baked Mahi Mahi: Preheat the oven to 400 degrees Fahrenheit.  Place the mahi mahi on a baking sheet or baking pan and brush the fish generously with melted butter or olive oil and season it with salt and pepper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.

How To Prevent The Fish From Sticking To the Grill?

To prevent the fish from sticking to the grill, make sure your grill grates are clean and always preheat the grill to high heat. It is also important to brush the fish with oil on both sides. If you prefer, you can also oil the grill grates right before placing the fish on the grill.

Once you place the fish on the hot grill, allow it to cook without moving it. Allow enough time for the fish to get charred grill marks before trying to flip it. If the fish is stuck on the grill grate, give it time. The fish naturally releases when it’s ready to flip. If you are worry about over cooking it, simply cook it for less time after flipping it.

Do you Leave The Skin On Mahi Mahi When Cooking?

You can cook mahi mahi with or without the skin; however, the skin protects the lean fish fillet preventing it from drying out. If you are grilling the mahi mahi, the skin also holds the fillet together better making the flipping a lot easier. The skin is much easier to remove when the fish is already cooked. A little pull is all it needs.

Is Grilled Mahi Mahi Healthy?

Mahi is a low-calorie lean protein with many health benefits. This tropical fish is rich in B vitamins which contributes to healthy cholesterol levels, brain and nerve function, mental clarity, liver health, skin health, healthy energy levels and more. It’s also rich in potassium and selenium which acts as an antioxidant in the body.

What Temperature Should Mahi Mahi Be Grilled At?

The best temperature to grill mahi mahi and fish in general is medium-high heat, about 400 to 450 degrees Fahrenheit. You should always preheat your grill before you place the fish on the grill.

How Do You Know When Your Mahi Mahi Is Done?

To tell when your fish is done, look for the following signs:

  • Cooked fish looks opaque and not longer translucent.
  • The fish will flake easily. When gently pulled with a fork, the fish should offer no resistance at all.
  • Check the internal temperature. Just like a steak, you can check the fish fillet’s internal temperature with an instant-read thermometer. You are looking for an internal temperature of around 140 degrees Fahrenheit. The temperature will continue to rise after you remove it from the grill, easily reaching the FDA recommended internal temperature of 145 degrees Fahrenheit .

What Other Types Of Fish Can I Use For This Recipe?

To make this recipe, you can use any firm flesh fish like swordfish, snapper, halibut and seabass. Squid steaks are also a great option for grilling!

Grilled Mahi-Mahi Recipe Tips

  • You can grill the fish on a grill pan. You can also pan sear the fish on the stove top.
  • Make sure you pat dry the fish. Extra moisture will prevent the fish from getting charred grill marks.
  • If grilling skin-on fish, place the fish skin side up first. This guarantees nice grilled marks on the surface.
  • If you would like to make the sauce ahead of time, keep it warm for a couple of hours in a small thermos.
  • The wine butter sauce can be reheated with gentle heat in a water bath (bain marie). Pour the sauce into a heat safe container and place it inside a pot of hot simmering water.
  • The sauce should not be reheated in the microwave!!

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