Grilled Mahi Mahi with Exotic Mango-Vanilla Glaze
Experience a tropical fusion with this delightful Grilled Mahi Mahi with Exotic Mango-Vanilla Glaze. Created by the esteemed chef Keith Famie, this recipe highlights the flaky, tender mahi mahi, perfectly complemented by an exquisite mango-vanilla sauce that transforms a simple meal into an extraordinary culinary experience. This easy-to-follow recipe results in an impressive dish ideal for summer barbecues or a cozy dinner, leaving your taste buds dancing with joy. Serve it alongside a fresh salad or rice for a complete meal that will impress any guest.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
olive oil
2 tablespoons (plus more for brushing)
shallots
3 tablespoons (minced)
white wine
1/4 cup
ripe mango
1 (peeled, pitted, and sliced)
heavy cream
3 tablespoons
vanilla bean
1 (split and scraped)
tomato puree
1 tablespoon
salt
to taste
black pepper
to taste
mahi mahi fillets
4 (6 oz each, skinned)
Instructions
1
Prepare your outdoor grill by preheating it to medium to medium-high heat.
2
In a sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the minced shallots and sauté until they become translucent.
3
Pour in the white wine and introduce the sliced mango. Sauté for approximately 20 seconds.
4
Incorporate the heavy cream into the pan and allow the mixture to reduce by half while stirring occasionally.
5
Stir in the scraped vanilla bean, then lower the heat. Add tomato puree and cook for an additional 1 to 2 minutes.
6
Transfer the sauce to a blender and carefully blend for about 1 minute, being cautious of the steam from the hot liquid.
7
Strain the blended sauce through a fine sieve back into the sauté pan, then return it to a gentle simmer on low heat. Season with salt and black pepper to taste. Keep the sauce warm on the back burner.
8
While the sauce keeps warm, season the mahi mahi fillets generously with salt and pepper, and brush them lightly with olive oil.
9
Place the seasoned fillets on the preheated grill and cook for 1 to 2 minutes. Rotate each fillet 90 degrees to create grill marks and continue cooking for another 3 to 4 minutes.
10
Carefully turn the fillets over and repeat the grilling process for even cooking. Once done, remove the fillets from the grill.
11
Plate the grilled mahi mahi and generously drizzle the exotic mango-vanilla sauce over the top. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Grilled Mahi Mahi with an Exotic Mango-Vanilla Glaze.
Who is the chef behind this recipe?
This recipe was created by the esteemed chef Keith Famie.
How many servings does this recipe yield?
This recipe makes 4 servings.
What type of fish is required for this dish?
The recipe calls for 4 mahi mahi fillets, 6 oz each, and they should be skinned.
What are the key ingredients for the mango-vanilla glaze?
The glaze ingredients include olive oil, minced shallots, white wine, a ripe mango, heavy cream, a vanilla bean, and tomato puree.
How should the grill be prepared?
The outdoor grill should be preheated to medium to medium-high heat.
How do you prepare the vanilla bean for the sauce?
The vanilla bean should be split and the seeds scraped out into the mixture.
How long should the mango be sauteed?
The sliced mango should be sauteed for approximately 20 seconds after adding it to the wine and shallots.
By how much should the heavy cream mixture be reduced?
The mixture should be allowed to reduce by half while stirring occasionally.
What is the purpose of the tomato puree in the glaze?
The tomato puree is added to the sauce and cooked for 1 to 2 minutes to enhance the flavor and color.
How do you achieve a smooth texture for the glaze?
The sauce is blended for one minute and then strained through a fine sieve back into the pan.
How should the mahi mahi fillets be seasoned before grilling?
The fillets should be seasoned generously with salt and pepper and lightly brushed with olive oil.
How do you create professional grill marks on the fish?
Cook the fillets for 1 to 2 minutes, then rotate each fillet 90 degrees and continue cooking for another 3 to 4 minutes.
What is the total recommended grilling time per side?
It takes about 4 to 6 minutes on the first side (including the rotation) and then the process is repeated on the other side until done.
What should the glaze be seasoned with at the end?
The glaze should be seasoned with salt and black pepper to taste.
How is the final dish served?
Plate the grilled fish and generously drizzle the warm mango-vanilla sauce over the top.
What are suggested side dishes for this meal?
This dish is best served alongside a fresh salad or rice for a complete meal.
Is this recipe suitable for a summer barbecue?
Yes, it is described as an ideal dish for summer barbecues due to its tropical fusion profile.
What type of wine should be used in the sauce?
The recipe specifies using 1/4 cup of white wine.
How many shallots are needed for the glaze?
You will need 3 tablespoons of minced shallots.
Should the mango be peeled before using?
Yes, the mango should be peeled, pitted, and sliced.
Can I keep the sauce warm while grilling the fish?
Yes, keep the sauce on a gentle simmer on low heat or on the back burner while you grill.
Is there a safety precaution for blending the hot sauce?
Yes, be cautious of the steam from the hot liquid when blending the sauce.
How much olive oil is used for sauteing the shallots?
2 tablespoons of olive oil are used for the initial sauteing process.
What flavor profile does the vanilla add to the sauce?
The vanilla provides an exotic, aromatic, and sophisticated note that complements the mango.
What tags are associated with this recipe?
Tags include mahi mahi, grilled fish, tropical recipe, mango sauce, gourmet, and summer bbq.
How many ingredients are in this recipe?
There are a total of 10 ingredients listed.
Is the mahi mahi served with or without skin?
The recipe specifically asks for the fillets to be skinned.
Does the recipe provide nutritional information?
The provided data shows null values for calories, fat, and other nutritional metrics.
What is the recommended serving temperature?
The dish should be served hot immediately after drizzling the sauce.