Mahi Mahi Mango Lime Butter is the perfect combination of tropical sweetness, bright citrus, and rich buttery flavor—all wrapped around tender, flaky fish. This vibrant seafood dish feels restaurant-worthy but is surprisingly simple to make at home. Whether you’re planning a weeknight dinner or a special gathering, this recipe delivers fresh, bold flavors in every bite.
Why You’ll Love This Mahi Mahi Mango Lime Butter
There are so many reasons to fall in love with this Amazing Mahi Mahi Mango Lime Butter recipe:
- Bright tropical flavor from fresh mango and lime
- Rich, silky butter sauce that complements the fish perfectly
- Quick cooking time (ready in about 30 minutes)
- Naturally gluten-free
- Elegant enough for entertaining, easy enough for beginners
The contrast between sweet mango, tangy lime, and savory seared fish creates a balanced dish that tastes fresh and satisfying without feeling heavy.
Ingredients for Mahi Mahi Mango Lime Butter
For the Fish
- 4 mahi mahi fillets (about 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Mango Lime Butter Sauce
- 1 ripe mango, diced or puréed
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1–2 teaspoons honey (optional)
- 2 tablespoons chopped fresh cilantro (optional garnish)
Ingredient Notes
Choosing Mahi Mahi:
Look for firm, pinkish-white fillets with a mild scent. Frozen fillets work well—just thaw completely and pat dry before cooking.
Mango Tips:
A ripe mango should give slightly when pressed. If mangoes aren’t in season, frozen mango chunks (thawed and blended) are a great substitute.
Butter Alternatives:
For dairy-free Mahi Mahi Mango Lime Butter, use plant-based butter or coconut oil. Coconut oil adds a subtle tropical note.
Lower Sugar Option:
Skip the honey entirely or replace it with a splash of fresh orange juice for natural sweetness.
Step-by-Step Instructions
Step 1 – Season the Fish
Pat the mahi mahi fillets dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika. Drying the fish helps create a beautiful golden crust when searing.
Step 2 – Sear the Mahi Mahi
Heat olive oil in a large skillet over medium-high heat. Once hot, place the fillets in the pan. Cook for 3–4 minutes per side without moving them too much. The fish should develop a golden crust and flake easily with a fork when done. Remove from the pan and set aside.
Step 3 – Prepare the Mango Lime Butter
In the same skillet, reduce heat to medium. Add butter and let it melt gently. Stir in minced garlic and cook for about 30 seconds until fragrant. Add diced or puréed mango, lime juice, and zest. Stir and simmer for 2–3 minutes until slightly thickened. Add honey if desired. Taste and adjust lime or sweetness as needed.
Step 4 – Combine and Serve
Return the fish to the pan or spoon the mango lime butter sauce generously over each fillet. Garnish with fresh cilantro and serve immediately.
Pro Tips for Success
- Don’t Overcook the Fish: Mahi mahi becomes dry if overcooked. Remove it as soon as it flakes easily.
- Use Fresh Lime Juice: Bottled juice lacks brightness.
- Let the Fish Rest Briefly: A 2-minute rest keeps juices inside.
- Dice Mango Finely: Smaller pieces blend smoothly into the butter sauce.
- Control Heat Carefully: Butter can brown quickly—keep it at medium heat.
Flavor Variations
- Spicy Kick: Add red pepper flakes or diced jalapeño to the sauce.
- Coconut Twist: Replace half the butter with coconut milk.
- Herb Upgrade: Add fresh basil or mint for extra freshness.
- Grilled Version: Grill the fish instead of pan-searing.
- Garlic Lover’s Style: Double the garlic for a bolder flavor.
Serving Suggestions
Mahi Mahi Mango Lime Butter pairs beautifully with:
- Steamed jasmine rice
- Coconut rice
- Quinoa
- Roasted asparagus
- Grilled zucchini
- Fresh green salad
For a tropical dinner theme, serve with pineapple salsa or a light citrus slaw.
Storage and Freezing Instructions
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Freezing:
Freeze cooked fish separately from sauce for best texture. Store up to 2 months.
Reheating:
Warm gently in a skillet over low heat. Add a splash of water or broth to loosen the sauce if needed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 34g |
| Carbohydrates | 12g |
| Fat | 22g |
| Fiber | 2g |
| Sodium | 420mg |
Values are approximate and may vary.
FAQ About Mahi Mahi Mango Lime Butter
Can I use frozen mahi mahi?
Yes. Thaw completely in the refrigerator overnight and pat dry before cooking to prevent excess moisture.
What does mahi mahi taste like?
Mahi mahi has a mild, slightly sweet flavor and firm texture. It’s less “fishy” than many other varieties, making it ideal for bright sauces like mango lime butter.
Can I bake instead of pan-sear?
Absolutely. Bake at 400°F (200°C) for 12–15 minutes, depending on thickness. Prepare the mango lime butter sauce separately and spoon over before serving.
Is this recipe healthy?
Yes. Mahi Mahi Mango Lime Butter provides lean protein and healthy fats. You can reduce butter slightly for a lighter version without sacrificing flavor.
Can I make the sauce ahead of time?
Yes. Prepare the sauce up to 24 hours in advance and refrigerate. Reheat gently before serving.
Final Thoughts
This Amazing Mahi Mahi Mango Lime Butter recipe proves that fresh ingredients and simple techniques can create unforgettable flavor. The balance of sweet mango, tangy lime, and rich butter elevates tender mahi mahi into something truly special. Whether you’re new to cooking seafood or already love tropical flavors, this dish is sure to become a favorite in your home.
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Amazing Mahi Mahi Mango Lime Butter Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Mahi Mahi Mango Lime Butter is a tropical-inspired seafood dish featuring tender pan-seared mahi mahi topped with a rich mango lime butter sauce.
Ingredients
4 mahi mahi fillets
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil
1 ripe mango diced or pureed
3 tablespoons fresh lime juice
1 teaspoon lime zest
4 tablespoons unsalted butter
2 cloves garlic minced
1–2 teaspoons honey optional
2 tablespoons chopped fresh cilantro optional
Instructions
1. Pat mahi mahi dry and season with salt pepper garlic powder and paprika.
2. Heat olive oil in skillet over medium high heat.
3. Sear fillets 3 to 4 minutes per side until golden and flaky.
4. Remove fish and reduce heat to medium.
5. Melt butter and sauté garlic for 30 seconds.
6. Stir in mango lime juice and zest and simmer 2 to 3 minutes.
7. Add honey if desired and adjust seasoning.
8. Spoon mango lime butter over fish and garnish with cilantro.
Notes
Do not overcook the fish to prevent dryness.
Use fresh lime juice for best flavor.
Frozen mango can be substituted if fresh is unavailable.
Store leftovers in refrigerator up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American Tropical
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 380
- Sugar: 8g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
