Blueberry mango fish filet

This savory dish can be enjoyed through the different trimesters of your pregnancy and help you and your baby with a regular and high intake of DHA. The hassle-free preparation of this recipe also makes it easy for you to cook and eat healthy after pregnancy!

While this recipe calls for the Hawaiian mahi mahi, otherwise known as dolphin fish, you can replace it with your preferred choice of fatty fish. Including the right nutrients into your pregnancy diet is easy when you have such healthy, fuss-free recipes on hand.

Serving: 2

Prep Time:  5 minutes

Cook Time: 6 hours

Total time: 11 minutes



Blueberry mango fish filet



1. Mix blueberries, mango, onion, coriander, lime juice, chili, sugar and salt in a bowl. Don’t worry about crushing the blueberries; you want to release the juice for that touch of sweetness! Set this mixture aside.

2. Lightly coat a grill pan or skillet with olive oil and place it over medium-high heat. Season the fish fillets with salt and pepper, and place them skin-side down in the pan. Cook the fish fillets for about four to five minutes until the skin is lightly charred and crispy.

3. Turn the fish fillets and sear for two to three minutes more until cooked through. Avoid overcooking; the fish should flake easily with the gentle touch of a fork.

4. Top each piece of fish with the blueberry mixture and serve.

*Blueberries are hard to find in the Philippines, so when unavailable, you can replace them with diced tomatoes—a rich source of vitamin C, iron, and lycopene

Tip: Rotate among the DHA-rich types of fish. Pick oily fish such as salmon, sardines and mackerel (saba in Japanese).


Blueberry mango fish filet