Baked Mahi Mahi Recipe with Blueberry Sauce

Three pieces of baked mahi mahi sitting on a bed of brown rice topped with blueberry sauce and lemon wedges and sprinkled with chopped parsley.

5 from 4 reviews

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. 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.



For Blueberry Sauce

  • 2 tablespoons Butter, divided
  • 1/2 cup Shallots, thinly sliced
  • 4 large Garlic Cloves, minced
  • 1/2 cup Dry White Wine
  • 1/2 large Lemon, juiced
  • 1/4 cup of Sugar
  • 2 cups Frozen Blueberries
  • 2 teaspoons Corn Starch with 2 teaspoons water, for slurry
  • Pinch of Salt

For Baked Halibut

  • 45 or 6 ounce Mahi Mahi Fillets
  • 3 tablespoons melted butter, divided
  • 1 1/2 large Lemons, 1/2 juiced & 1 thinly sliced
  • 8 Garlic Cloves, thinly sliced or minced
  • Salt and Pepper, to taste
  • 68 Sprigs of Thyme
  • Chopped Parsley, for garnish


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.
  • ENJOY!


  • In the blueberry sauce, I prefer a chardonnay, but any dry white will work. Just stay away from sweet or “table” wine.
  • You can use either fresh or frozen berries 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.
  • You can substitute any mild-flavored dense fish for Mahi Mahi. Halibut, sea bass (although both are more expensive), cod, rainbow trout, or salmon.
  • 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.
  • How to thaw fish correctly
    • 1) 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.
    • 2) 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.
  • 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.


Keywords: baked mahi mahi, easy baked mahi mahi recipe, mahi mahi in lemon butter sauce, how to prepare mahi mahi

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