Mahi Mahi With Mango-Vanilla Sauce

"This is a recipe by chef Keith Famie. It's an easy recipe to put together and grill. The mango-vanilla sauce provides a gourmet touch. Enjoy!"
 
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photo by breezermom photo by breezermom
photo by breezermom
Ready In:
40mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Prep an outdoor grill.
  • Heat 2 Tablespoons of olive oil in a saute pan over medium heat. Saute the shallots until they are translucent. Add the wine and mango. Saute for 20 seconds. Add the cream and reduce the mixture by one half.
  • Add the vanilla bean scrapings to the pan and stir the mixture. Turn the heat to low. Add the tomato puree. Cook for 1 to 2 minutes. Place the sauce in a blender and puree for 1 minute. Watch out for the steam when pureeing hot liquids!
  • Pour the sauce through a strainer, return it to the saute pan and bring to a simmer. Season with salt and pepper, to taste. Keep warm on the back of the stove.
  • Preheat your grill to about medium to medium high heat.
  • Season the mahi mahi fillets with salt and pepper and brush with some olive oil. Grill the fillets for 1 to 2 minutes, rotate 90 degrees and grill an additional 3 to 4 minutes. Turn the fillets over and repeat the grilling process. Remove the fillets form the grill.
  • Serve with the mango-vanilla sauce.

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Reviews

  1. I made this last night for dinner. Wonderful flavors! I love grilled fish, and the mahi turned out perfectly in the cook time specified. Only thing I might change is to add some ginger or maybe a bit of jalapeno to the sauce to give it a little bite. But it was delicious as is. Thanks for sharing. Made for Susies World Tour 2018.
     
    • Review photo by breezermom
  2. Made this when we had a neighbor couple over for grilling & thoroughly enjoyed this great tasting fish dinner! The sauce was outstandingly flavorful! Definitely a winner AND a keeper of a recipe! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
     
  3. French-influenced cream sauce with polynesian flavors of vanilla and mango. This recipe makes a more than ample amount of sauce for the amount of fish. I substituted vanilla extract for vanilla bean, and used a dry white wine.
     
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Tweaks

  1. French-influenced cream sauce with polynesian flavors of vanilla and mango. This recipe makes a more than ample amount of sauce for the amount of fish. I substituted vanilla extract for vanilla bean, and used a dry white wine.
     

RECIPE SUBMITTED BY

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
 
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