Baked Mahi Mahi with Pineapple Blueberry Salsa Recipe
Baked Mahi Mahi with Pineapple Blueberry Salsa makes a delicious, quick and easy meal perfect for a weeknight supper or entertaining!
Servings: 4
Ingredients
- 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
Instructions
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.
Nutrition
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