Baked Mahi Mahi with Blueberry Sauce

 Are you looking for a quick and easy seafood recipe that is both healthy and delicious? Baked Mahi Mai with Blueberry Sauce is a lovely variation from the mango or pineapple salsa that is most common out here in recipe land. This is a light meal that is bright in color and especially impressive for guests. From start to finish you’ll have it on the table in less than 30 minutes. 

Both the presentation and taste are what I love about this dish. Its flavor is complex but the recipe is effortless. Seafood recipes in general are usually quite simple. My Shrimp Scampi with Spinach and Tomatoes is definitely in that category and is one of my top blog recipes. You might want to check out my Pan-Seared Salmon with Creamy Mustard Sauce. It is probably my favorite salmon dish. 

Concerning a healthy meal, Mahi Mahi definitely fits the bill. The nutrition facts give every indication that this fish is a source of lean protein and low calories. It’s quality in every respect and a dish you will be proud to set on your table. 

The Hawaiian meaning of Mahi Mahi means “very strong.” It speaks to the size and strength of the fish itself which is interesting because baked Mahi Mahi is a white flaky fish with a very mild flavor, no strong fishy or oily taste. 

How to Make Baked Mahi Mahi with Blueberry Sauce

The Main Ingredients Needed

For the Blueberry Sauce:

• Butter 
• Shallots and Garlic – They add an interesting balance to the sugar and blueberries. Shallots are more delicate than onions and add a subtle taste of sweetness. 
  • You can add shallots as a substitute in any recipe that calls for onions.
• Dry White Wine – I prefer a chardonnay, but any dry white will work. Just stay away from sweet or “table” wine. 
• Freshly squeezed lemon juice – gives this sauce a fresh clean finish. 
• Granulated Sugar
• Frozen Blueberries – you can use either one in this recipe but the rule of thumb is to use frozen berries when they will be cooked or baked in something. Use fresh with any other recipe.
• Slurry made with water and cornstarch – this is what helps thicken the sauce.
   

For the Baked Mahi Mahi

• 5 or 6 ounce Mahi Mahi Fillets – you can substitute any mild-flavored dense fish for Mahi Mahi. Halibut or sea bass (although both are more expensive fish), cod, rainbow trout, and salmon. All of these would be great with this blueberry sauce.
• Melted butter
• Freshly squeezed lemon juice and lemon slices – the slices will bake on top of the Mahi Mahi. 
• Thinly sliced or minced garlic. 
• Sprigs of Thyme

How to Make the Blueberry Sauce

The blueberry sauce is ridiculously quick and simple. Serving this sauce over baked Mahi Mahi is what takes the fish to a whole new level. Not only is it amazing on Mahi Mahi, but the ideas are endless for what you can serve this blueberry sauce with. For instance, any white fish, it’s amazing with salmon, roasted chicken, pork chops, or pork loin. 

Sauté Shallots and Garlic. You’ll need a medium-sized saucepan. Heat it over medium heat with butter and add sliced shallots until they are tender and browned. It doesn’t take long, maybe two minutes. Then you add minced garlic and sauté for no longer than one minute. You don’t want the garlic to burn and become bitter. 

Add Dry White Wine and Fresh Lemon Juice. Cook down the wine until it is evaporated to at least half then squeeze the lemon juice into the saucepan. 

• Why cook off the alcohol? The alcohol in wine doesn’t actually add flavor to the dish as much as it brings out the flavors of the other ingredients. But it is necessary that the alcohol is burned off, otherwise, it will add a harsh, slightly boozy taste.
• After adding wine to any sauce, you should reduce the liquid to at least half before continuing. This allows the flavors to concentrate leaving a delicious sauce. For this Blueberry Sauce, I cooked the wine until it was almost completely evaporated.

Add Sugar, Blueberries, and the Slurry. After you add the sugar, make sure you cook and stir continually until it is completely dissolved. Then add the frozen blueberries and stir frequently. The blueberries will release their juices along with the sugar. Cook over medium heat until there is a low boil. Turn the heat down to a simmer. 

Make a slurry out of water and cornstarch (2 teaspoons each of cornstarch and water) and gently stir it into the blueberries. Cook until you have the desired thickness. 

How To Prepare the Mahi Mahi

Rinse and Dry the Fillets. Quickly rinse the thawed Mahi Mahi under cold water and dry each piece with paper towels. 

• How to thaw fish – Do’s and Don’ts. 
  • In the Refrigerator – Remove the fish from its original vacuum package and place it in a ziplock bag on a plate. Refrigerate it overnight until thawed.
  • In A Bowl of Cold Water – Do the same as above except instead of putting it in the fridge, submerge it into a bowl of cold water. You may need to use a heavy plate to keep it submerged until thawed.
  • Never thaw fish in the microwave.
  • Never thaw fish on the countertop at room temperature.
• Can you cook Mahi Mahi straight from the freezer? Yes. Remove from the pre-packaging, rinse and dry with paper towels. Continue normally with the recipe but add five or ten extra minutes to the baking time. 

Place the fillets on parchment paper, in a shallow baking dish. Brush both sides of the Mahi Mahi with olive oil and simply season with salt and pepper. 

Make a lemon butter sauce. Combine melted butter, lemon juice, and sliced (or minced) garlic and brush this on both sides of the fillets. Add slices of lemon and several sprigs of thyme on top of the fish.

How to Oven Bake Mahi Mahi 

Mahi Mahi is delicious no matter if it’s pan-fried, grilled, broil or make in the air fryer. For this recipe though, I chose to bake it in the oven so all of the lemon butter, garlic, and thyme have an extended opportunity to flavor the dish. 

Bake it in a 425°F preheated oven for 20-25 minutes.

• How do you know when Mahi Mahi is done? Remove the fish when the internal temperature reaches 137°F. An instant-read digital kitchen thermometer is the best way to determine that it is done. 
• Mahi Mahi cooks pretty quickly. When it is overcooked it becomes tough and chewy. That is why a 137°F internal temperature creates the perfect flaky, moist piece of fish for you to enjoy.

Serving the Mahi Mahi with Blueberry Sauce

My favorite way to serve this Mahi Mahi recipe with Blueberry sauce is simply on a bed of brown rice. You could serve it over pearl or regular couscous or quinoa. Roasted vegetables, especially asparagus pairs great with this dish. Or you could just quickly serve a side salad with this and make it a meal.

• Garnishments: Sprinkle on some chopped fresh parsley and add a small lemon wedge to each fillet. These along with the beautiful blueberry sauce makes such a pretty presentation that will definitely impress your guests. 

If you’re looking for more seafood recipes, here are a few good ones:

Shrimp Scampi with Spinach and Tomatoes

Pan-Seared Salmon with Creamy Mustard Sauce

Asian Seared Tuna with Spicy Peanut Sauce

Pan-Seared Salmon with Fruit Salsa

Cast Iron Salmon in Orange Sauce

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