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