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BBQ Mahi Mahi with Orange Mango Sauce

Mahi Mahi:
2 to 3 lbs.

Chinese barbecue sauce (Lee Cheung Woo brand)

Orange-Mango Sauce:
1/4C Mango or papaya, diced
1t Ginger, fresh grated
1/4C Mandarin orange segments
1/4t Seasalt
1/4C White Wine
1/4C Clarified butter
1t Fresh lemon juice

1-1/4t Toasted sesame seeds

Marinating the Mahi Mahi:

1. Score across the mahi mahi with 1/2"" wide diamond scores, being careful not to cut through

2. Place fillets in bowl and add marinade (be generous with marinade, even increase amount 3. Marinate the fillets for 1 hour (2 hours if you have time

Preparing the Orange-Mango Sauce:

1. Puree sauce in a blender

2. Pour sauce into sauce pan

3. Add clarified butter to sauce

4. While stirring with a whisk, bring sauce to a boil and simmer

5. Simmer and stir for 3-4 minutes until sauce thickens

6. Stir in lemon juice and set sauce aside

7. Toast sesame seeds in a heated pan and set aside

Grilling Fillets:

1. Remove fillets from marinade

2. Place on barbecue grill or on broiler rack

3. Cook until done (about 2 to 3 minutes per side)

To Serve:

1. Place grilled fillets on individual plates

2. Pour some of the orange-mango sauce on top of the fillet

3. Sprinkle toasted sesame seeds over filets and serve

4. It's delicious with rice and steamed broccoli

4 - Servings

Halibut or Snapper may also be used in this recipe.