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.

Yield: 4 to 6 servings

Ingredients

Sauce

• 3 tablespoons Challenge Unsalted Butter
• 1 teaspoon cornstarch
• 1/8 teaspoon red pepper
• 1 ripe mango, peeled and diced (1 1/2 cups)
• 2 tablespoons granulated 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 (optional)

Mahi-Mahi

• 1 1 1/4 pounds Mahi-Mahi fillets
• 2 to 3 tablespoons Challenge Unsalted Butter

Instructions

Sauce

1. Melt butter in a small saucepan over medium low heat; blend in cornstarch and red pepper.
2. 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 has thickened.
3. Stir in lime juice and zest and cook an additional 1 or 2 minutes.

Mahi-Mahi

1. Rinse the fish and pat it dry. Brush fish with melted utter.
2. Place fish, skin side on grill over medium heat or under a broiler for about 5 minutes.
3. Turn and baste the top with butter; cook an additional 5 minutes or until the fish flakes easily with a fork.
4. Transfer fish fillets to a plate.
5. Spoon warm sauce over fish and serve.

Attribution

Recipe and photo used with permission from: Challenge Dairy
Source: Challenge package recipe developed by Challenge Home Economist