Mahi Mahi with Pineapple Shallot Sauce*

I don’t cook fish very often, if ever. It’s not that I don’t love fish, I do! In fact, it is one of my favorite proteins. The problem lies in my inexperience with cooking it and knowing it will almost never taste as goods as my Dad’s (for example, his –and my mom’s– Blackened Fish Tacos are divine!).

Ever since I can remember, my Dad has thrown fish frys. I should take a moment and let you all know, my Mom would say he just stands there with a beer in his hand frying fish. She is the one who preps everything, sets up, and cleans. But despite who did what, all of our family would gathered around the fryer fighting over the last bites of fish….or hushpuppy….or onion ring….or fried okra….or fried pickles. Oh man, my fingers and toes are swelling just thinking about it.

Today I decided I wasn’t going to be scared of making my own fish anymore. I might not have caught it out in the Gulf like my Dad does all of his fish. And sure, I wouldn’t have cleaned it myself to make sure it was perfect. But I probably would make it with a glass of wine in my hand…and I am pretty sure that is the secret to his success, cooking while drinking.


This Mahi Mahi with Pineapple Shallot Sauce was the perfect way for me to dive in. Mahi is a wonderful white flaky fish that is hearty enough to stand up to the sweet and tangy flavors throughout this meal. The Mahi is served atop a delicious bed of Pineapple and Red Bell Pepper Couscous…all the pineapple had me wishing for white sandy beaches and Bob Marley. This whole dish came together in under 30 minutes, had me stepping out of my comfort zone, and is an addition to the Ass Friendly category. I declare it a winner!


Mahi Mahi with Pineapple Shallot Sauce

Yield: 4 servings

Total Time: 25 minutes

A delicious fillet of Mahi Mahi seared to perfection and topped with a tangy/sweet Pineapple Shallot Sauce. Served on top of a bed of Pineapple and Red Bell Pepper Couscous.


  • 1 tablespoon butter
  • 1 large shallots, sliced
  • 2 tablespoons brown sugar
  • 1/2 cup crushed pineapple
  • 1 1/2 teaspoons light soy sauce
  • juice of 1 small lemon


  • 2 1/3 cups low sodium chicken broth, divided
  • 1 cup whole wheat couscous
  • 2 teaspoons extra virgin olive oil
  • 4 6 oz boneless, skinless Mahi Mahi fillets
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 medium pineapple, peeled, cored, and chopped (about 2 1/2 cups)
  • 1 red bell pepper, diced
  • 4 tablespoons chopped fresh chives


For the Pineapple Shallot Sauce:
In a small sauce pan, over medium high heat, melt butter. Add shallots, sauté for 4 minutes, until they begin to soften. Mix in brown sugar, stirring for 30 seconds, until melted.

Add crushed pineapple, soy sauce, and lemon juice and bring to a boil. Boil, stirring as needed, until almost all of the liquid has reduced, about 5 minutes.

Carefully transfer liquid to a blender or food processor and puree until smooth. Set aside.


For the Mahi Mahi with Pineapple and Red Bell Pepper Couscous:
In a medium saucepan, bring 1 1/3 cups broth to a boil on high heat. Stir in couscous and remove from heat immediately. Cover and set aside.

In a large skillet, heat olive oil over medium high heat. Season both sides of the Mahi with salt and pepper. Add Mahi to skillet and sear for 2 minutes on each side, until golden brown. Remove from pan and set aside.

Add pineapple and bell pepper to skillet and cook on medium-high heat for 5 minutes, until soft, stirring as needed. While the pineapple and bell pepper is cooking, remove the lid off the couscous. Using a large fork, fluff the couscous so it is loose.

Stir in the fluffed couscous and remaining 1 cup of broth into the pineapple and bell pepper mixture. Arrange the Mahi on top of the couscous mixture. Using a spatula, coat the top of each Mahi fillet with a fourth of the Pineapple Shallot Sauce. Tent the skillet with foil --to allow air out, don't use the lid to the pan-- and cook for 4 minutes, until the Mahi is tender and steaming under the foil. Serve immediately.


Nutrition Info for 1 serving (1 piece of fish with sauce, and couscous): 477 calories, 7.4 g fat, 56 g carbs, 4 g fiber, 47 g protein
**nutrition info calculated using

Pineapple Shallot Sauce: TNCB original
Mahi Mahi with Pineapple and Red Bell Pepper Couscous: adapted from Clean Eating Oct 2011

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26 Responses to “Mahi Mahi with Pineapple Shallot Sauce”

  1. 1

    Averie @ Love Veggies and Yoga — October 17, 2011 @ 9:52 pm

    The sweet and tangy flavors excited me. So do white sandy beaches and Bob Marley. Or Jimmy Buffet. There’s a woman to blame… I can hear the song now :)

    Great meal girlie!

  2. 2

    Bev Weidner — October 17, 2011 @ 11:03 pm


  3. 3

    Lauren — October 17, 2011 @ 11:41 pm

    I love fish too, but don’t really get groundbreaking ideas on how to cook it. So I don’t. Which adds nothing to my experience. It’s a vicious circle. Way to break the cycle!

  4. 4

    Nutmeg Nanny — October 17, 2011 @ 11:49 pm

    I don’t eat a lot of fish but this sounds amazing! I love the sound of this pineapple shallot sauce…yum!

  5. 5

    Chiara — October 18, 2011 @ 5:02 am

    Mahi mahi… how I miss it! When I lived in Florida I cooked it very often, just like you did with fruity salsas to give it a tropical flavor. Since I moved to Switzerland I have learned to enjoy other kinds of fish, but mahi still is my favorite!

  6. 6

    Kathryn — October 18, 2011 @ 8:17 am

    I’m not a big fish fan but this looks beautiful and such a wonderful combination of flavours!

  7. 7

    Anna — October 18, 2011 @ 9:14 am

    Not a fish fan here…But you know what? I think I will have to try your recipe. The pineapple flavor balances the mixture, and lemon with soy sauce bring out the best in fish too. This is a spectacular fish dish…Thanks for sharing!

  8. 8

    Katie from Katie's Cucina — October 18, 2011 @ 9:17 am

    Yum! I’m in need of new fish recipes since my BIL has been going spear fishing on a weekly basis and bringing me all sorts of fresh fish! Pinning this one for sure!

  9. 9

    The Mrs @ Success Along the Weigh — October 18, 2011 @ 9:20 am

    I make something really similar to this! Isn’t Mahi the best? It’s how I tricked the Mr into liking fish! He thought it was chicken because it’s such a meaty fish. Now he loves fish! All hail the Mahi!

  10. 10

    Suzy — October 18, 2011 @ 9:44 am

    This looks amazing! On my list for next week…and I agree, cooking is always better with a drink in your hand…

  11. 11

    Becky — October 18, 2011 @ 12:23 pm

    Mmm…totally bookmarking this recipe and making it soon! I’m working on expanding my fish dish repertoire. I think these flavors will remind me of Hawaii : )

  12. 12

    Joanne — October 18, 2011 @ 6:17 pm

    Mahi mahi is an AWESOME fish to start with! It’s pretty hard to make it taste bad and it goes so well with bright fresh flavors like this!

  13. 13

    The Teacher Cooks — October 18, 2011 @ 10:08 pm

    I love a good fish fry with the hushpuppies and all the trimmings, but your fish looks delicious!

  14. 14

    Susan — October 18, 2011 @ 10:08 pm

    My version of testing the waters with fish is throwing a piece of salmon on a pan and then flipping it. This looks amazing!

  15. 15

    baobabs — October 19, 2011 @ 2:04 am

    yum, looks great and i love that wooden bowl!

  16. 16

    Jenni — October 19, 2011 @ 8:22 am

    Wow, this looks so great that I (an avid fish-hater) want to try it!

  17. 17

    JulieD — October 19, 2011 @ 12:02 pm

    I need to try this! We love mahi mahi!

  18. 18

    Alison @ Ingredients, inc. — October 19, 2011 @ 12:25 pm

    i love this one too!

  19. 19

    serena — October 20, 2011 @ 11:04 am

    This looks so delicious! Thanks for sharing!

  20. 20

    Kelsey — October 20, 2011 @ 5:29 pm

    This looks awesome, Jess. Thanks for sharing!

  21. 21

    Meredith — August 9, 2012 @ 2:43 pm

    This was the first recipe I tried on your blog! It was amazing! I could eat this meal once a week! I was sad that my husband and I cut the recipe in half just to serve the two of us! Looking forward to trying to some more of your recipes!

    • Jessica replied: — August 9th, 2012 @ 11:15 pm

      So glad to hear y’all liked it! It’s one of my favorites 😉

  22. 22

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  23. 23

    Pam — April 28, 2013 @ 10:00 pm

    I chopped up 2 scallions to put on top – great! Also, only bought 1/2 fresh pineapple and used it to do both the sauce and the couscous – that was plenty but we only had one large fillet for my husband & me. This came out beautifully – I’ll do this again and again.

  24. 24

    Carrie — July 15, 2013 @ 3:03 pm

    I saw mahi mahi tacos with a pineapple sauce on Master Chef the other night and thought the flavors sounded terrific together. A google serach lead me to this recipe and I am so glad i found this site! I am novice chef myself and am loving all of your recipes. The flavors in this dish are absolutely fantastic! Thank you so much for sharing!

  25. 25

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