- 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
- 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
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.