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Mahi Mahi with Mango-Vanilla Coulis


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  • Coulis:
  • 1 medium mango, peeled, seeded and cut into 1/2-inch pieces to yield 1 1/4 cups, or 1 1/4 cups frozen and thawed mango pieces
  • 1/2 cup fresh squeezed orange juice
  • One 2-inch piece ginger, peeled and finely minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 vanilla bean, preferably Tahitian
  • 3 tablespoons unsalted butter, at room temperature
  • Fish:
  • 1 tablespoon unsalted butter, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • Four 4-to-6-ounce mahi mahi or halibut fillets, each about 1/2-to-3/4-inch thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Adapted from


Step 1

For the coulis: Combine the mango, orange juice, 1/4 cup water, ginger, salt and pepper in a blender. Blend until smooth and pour into a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan using a paring knife. Add the empty vanilla pods. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 6 minutes. Remove and discard the vanilla pods. Whisk in the butter until smooth.

For the fish: Heat the butter and oil over medium-high heat in a 12-inch nonstick skillet. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until the fish flakes easily with a fork, 6 to 8 minutes on each side.

Arrange the fish on a platter and spoon the coulis on top.


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