For the Blueberry Sauce
- Heat a medium-size saucepan over medium heat and add 1 tablespoon of butter. Swirl the pan until the butter is melted.
- Add 1/2 cup of thinly sliced shallots and cook for about 2 minutes until the shallots are tender and browned. Add 4 minced garlic cloves and cook for 1/2-1 minute.
- Add 1/2 cup of dry white wine and cook until the liquid is almost evaporated.
- Add the juice of half a lemon and 1/4 cup of sugar. Stir until the sugar is dissolved.
- Add 2 cups of frozen blueberries and bring to a low boil. Then turn the heat to simmer.
- Whisk together 2 teaspoons of water and 2 teaspoons of corn starch. Add the slurry to the blueberry sauce and stir until it is slightly thickened.
- Add the remaining tablespoon of butter and a pinch of salt. Stir and remove from the heat.
For the Baked Mahi Mahi Fillets
- Preheat your oven to 425°F.
- Place a piece of parchment paper in a shallow baking dish.
- Rinse and blot each Mahi Mahi fillet with paper towels and place each on the parchment paper in the baking dish.
- Season each side of the steaks with salt and pepper to taste.
- Combine the remaining 2 tablespoons of melted butter, 8 thinly sliced garlic cloves, and the juice of half a lemon. Brush the Mahi Mahi with the melted butter mixture. And top with slices of one lemon and 6-8 sprigs of thyme.
- Bake in the oven for 15-20 minutes or until the internal temperature is 137°F with a digital thermometer.
- Serve over brown rice with the blueberry sauce.
- For garnishment, sprinkle chopped parsley and add a small lemon wedge on each piece of fish.