Prep 20 mins
Cook 20 mins
This is a recipe from Tahiti by chef Keith Famie. It's an easy recipe to put together and grill. The mango-vanilla sauce provides a gourmet touch. Enjoy!
- 2 tablespoons olive oil, plus more for brushing over the mahi mahi
- 3 tablespoons shallots, minced
- 1⁄4 cup white wine
- 1 ripe mango, peeled, pitted an sliced
- 3 tablespoons heavy cream
- 1 vanilla bean, split and scraped
- 1 tablespoon tomato puree
- salt and black pepper, to taste
- 4 mahi mahi fillets, 6 oz each, skinned
- 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.
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]
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.