Mahi Mahi with Mango-Lime Butter Sauce
Enjoy the fresh taste of summer mangos and lime juice as it blends with buttery
flakes of fish. It's light, delicious and guilt-free.
- 3 tablespoons Challenge Unsalted Butter
- 1 teaspoon
- 1/8 teaspoon red pepper
- 1 ripe mango, peeled and diced (1 1/2 cups)
- 2 tablespoons sugar
- 1/4 cup dry sherry (or mango nectar for alcohol-free version)
- 2 tablespoons fresh lime juice (1 lime)
- 1 teaspoon finely grated fresh lime zest
- 1 1 1/4 pounds Mahi-Mahi fillets
- 2-3 tablespoons
Challenge Unsalted Butter
- Sauce: Melt butter in a small saucepan over medium low heat; blend in cornstarch
and red pepper.
- Add mango, sugar and sherry (or mango nectar) and bring just
to a boil. Reduce heat and simmer 5 minutes or until fruit is soft and the sauce
- Stir in lime juice and zest and cook an additional 1 or 2 minutes.
- Mahi-Mahi: Rinse the fish and pat it dry. Brush fish with melted butter.
- Place fish, skin side on grill over medium heat or under a broiler for about
- Turn and baste the top with butter; cook an additional 5 minutes
or until the fish flakes easily with a fork.
- Transfer fish fillets to a plate.
- Spoon warm sauce over fish and serve.
Yield: 4 to 6 servings
Source: Challenge package recipe developed by Challenge Home Economist
Reprinted with permission from