Mahi Mahi with Mango Champagne Butter

Prep Time: 20 mins | Cook Time: 20 min | Course: Dinner | Serves: 4

Mahi mahi fish grilled and served with a tropical mango lime champagne butter spiked with fresh ginger. Delicious with a pot of rice, which is also great with the mango butter. Inspired by Kathy McDaniel of Lemon Blossoms ​​https://www.lemonblossoms.com/blog/grilled-mahi-mahi-mango-lime-sauce/#recipe 

Mango Champagne Butter:

1 cup mango

½ cup sparkling wine

1 lime, zested and juiced 

1 Tbsp freshly grated ginger 

1-2 Tbsp sugar, optional and to taste

Salt and pepper, to taste 

¼ cup heavy cream 

½ cup butter, sliced into tablespoons 

Mahi Mahi:

2 lbs Mahi Mahi, cut into fillets

1 Tbsp olive oil

½ tsp oregano or Italian seasoning 

Salt and pepper, to taste 

1 lime, quartered lengthwise for serving 

Rub fish with oil and massage seasonings over all sides. Place on a platter while making the sauce.

Stir mango, sparkling wine, lime zest, lime juice, ginger, and sugar (if using) in a small saucepan over medium-low heat. Cook for about 8-10 minutes or until reduced to a syrupy consistency. Transfer to a blender and puree until smooth, then return to the saucepan and stir in cream over low heat for about 2 minutes longer. Turn the heat off and add butter 1 tablespoon at a time, stirring until the butter is melted and incorporated, thickening the sauce. Taste for seasoning, adding salt and pepper to your liking.

Preheat grill to medium-high 400-450*, place fish on the hot grill and close the lid. Grill 4 minutes, turn fish over and grill 3-4 minutes longer; fillets will be opaque with an internal temperature of 140*. Serve with the sauce and a garnish of green onions or chives.