Baked Mahi Mahi with Pineapple Blueberry Salsa Recipe


5 from 1 vote
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Baked Mahi Mahi with Pineapple Blueberry Salsa makes a delicious, quick and easy meal perfect for a weeknight supper or entertaining! 

Mahi Mahi with Pineapple Blueberry Salsa makes a delicious, quick and easy meal perfect for a weeknight supper or entertaining! //

I love delicious fish recipes and let me just tell you, this easy baked mahi mahi recipe is one of our absolute favorites! I love that it comes together in a snap and always is a hit when I serve it. The fish is perfectly cooked with parchment and is absolutely bursting with flavor!

I start with mahi mahi filets and one of my absolute favorite kitchen tools, my rimmed baking sheets! I use the heck out of those things! I place the mahi mahi filets on the the rimmed baking sheet and then drizzled with olive oil and sprinkle with salt and black pepper. I then place a piece of parchment paper over the fish, making sure the fish is completely covered by it.

Then, I pop the fish into the oven for about 20 minutes. While the fish is cooking, I prepare the pineapple blueberry salsa and the avocado crema to serve with my mahi mahi.

For the pineapple blueberry salsa, I dice my onion, jalapeno, tomatoes, and pineapple and combine them in a bowl with my fresh blueberries and a little lime juice. You can easily make this salsa ahead of time and store in the refrigerator tightly covered for up to a day or so, if you’d like.

For the avocado crema, you’ll either want to use it immediately or make sure to place plastic wrap tightly on the surface and store in the refrigerator for only an hour or so.

Once the fish is cooked, I remove it from the oven and serve it with a side salad, a healthy drizzle of the avocado crema and a few spoonsful of the pineapple blueberry salsa. Another fun spin on this recipe is to serve it as fish tacos. Oh my heavens, so delicious either way.

Here’s my Baked Mahi Mahi with Pineapple Blueberry Salsa recipe. I think you guys will absolutely love this!

Baked Mahi Mahi with Pineapple Blueberry Salsa Recipe

5 from 1 vote
Baked Mahi Mahi with Pineapple Blueberry Salsa makes a delicious, quick and easy meal perfect for a weeknight supper or entertaining!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 2 pounds mahi mahi
  • olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper

For the avocado crema

  • 1 medium avocado, cut in half, pitted and peeled
  • 1/4 cup sour cream , or Greek yogurt
  • 1/2 teaspoon Kosher salt

For the pineapple blueberry salsa

  • 1 cup diced fresh pineapple
  • 2 cups fresh blueberries
  • 1/2 medium onion, diced
  • 1 medium jalapeno pepper, deseeded and finely diced
  • 2 tablespoons lime juice
  • 1/2 teaspoon Kosher salt


For the mahi mahi:

  • Preheat oven to 350º F. Drizzle olive oil onto rimmed sheet pan and arrange mahi mahi filets on pan. Drizzle top of mahi mahi with additional olive oil and then sprinkle with salt and pepper. Cover with a sheet of parchment paper and place into the oven to bake for 20 minutes or until this fish is completely opaque and flakey.

For the avocado crema:

  • Place avocado, sour cream and salt into a blender. Pulse until creamy. Pour into a glass container and place plastic wrap tightly onto the surface of the crema if not using immediately. Refrigerate for up to 2 hours.

For the pineapple blueberry salsa:

  • Add pineapple, blueberries, onion, jalapeno, lime juice and salt to a small bowl. Mix together until well-combined. Store in an airtight container in the refrigerator up to 2 days.

To serve mahi mahi with pineapple blueberry salsa:

  • Remove mahi mahi from the oven and discard parchment paper. Spoon a few spoonsful of the avocado crema on top of the mahi mahi and then top with pineapple blueberry salsa. Serve immediately.


Calories: 371kcal | Carbohydrates: 23g | Protein: 44g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 173mg | Sodium: 1089mg | Potassium: 1342mg | Fiber: 6g | Sugar: 13g | Vitamin A: 674IU | Vitamin C: 37mg | Calcium: 71mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote

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Recipe Review


  1. Eileen says:

    What can be replaced for the pineapple and jalapano peppers? Please make the ingredients keto friendly. Thanks.

  2. Barbara Eberle says:

    5 stars
    This was awesome! I did find it interesting (after the fact) that the photo has diced red and green pepers on it, but it was NOT in the recipe. It tasted fine without it…but the peppers would have been a nice add…leave it up to personal preference.

  3. Cheryl Patterson says:

    This looks delish! Blueberries in a salsa, never would have thought about it, but wow it looks amazing.

  4. Betty says:

    I didn’t grow up where fresh fish was abundant, therefore don’t have the know how most people have.
    I have fresh snapper and fresh grouper in my freezer given by my very generous neighbor. Could I use either one of these instead mahi mahi? If not do you have recipes I could use for this fish?

    1. Robyn Stone says:

      Hi Betty,
      You absolutely can use either of these two in this recipe in place of the mahi mahi. I hope you enjoy it. (And what a sweet neighbor you have!!!) xo

  5. Carol Kelly says:

    Why do you put the parchment paper over the fish?

    1. Robyn Stone says:

      Hi Carol,
      I have found that it helps the fish to not brown and become overly dry around the edges while baking. It is a bit different than completely enclosing the fish in parchment as that method steams the fish as it cooks.

  6. The Surprised Gourmet says:

    Now that is a colorful dish that looks delicious as well. Sounds like a perfect dish for a hot summer meal.

    1. Robyn Stone says:

      Thanks so much! I hope you enjoy it!