Mahi Mahi with Pineapple Shallot Sauce

Prep 5 mins
Cook 25 mins
Total 30 mins

A tender fish fillet is seared to perfection and topped with a tangy-sweet pineapple shallot sauce in this Easy Mahi Mahi Recipe! Served on a bed of pineapple and red bell pepper couscous, this family dinner will be a new favorite!

A Wooden Bowl of Mahi Mahi over Couscous with a Fork Beside it

Pan-Seared 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.

Why I Love This Recipe

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 was a healthy dinner. I declare it a winner!

Yield: 4

Mahi Mahi with Pineapple Shallot Sauce

A Wooden Bowl of Mahi Mahi over Couscous with a Fork Beside it

A tender fish fillet is seared to perfection and topped with a tangy-sweet pineapple shallot sauce in this Easy Mahi Mahi Recipe! Served on a bed of pineapple and red bell pepper couscous, this family dinner will be a new favorite!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


For the Pineapple Shallot Sauce

  • 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

For the Mahi Mahi

  • 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

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.


Pineapple Shallot Sauce: TNCB original

Mahi Mahi with Pineapple and Red Bell Pepper Couscous: adapted from Clean Eating Oct 2011

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 492Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 205mgSodium: 977mgCarbohydrates: 47gFiber: 4gSugar: 20gProtein: 57g

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24 Responses
  1. Carrie

    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!

  2. Pam

    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.

  3. Meredith

    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!

  4. Susan

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

  5. Joanne

    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!

  6. Becky

    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 : )

  7. Suzy

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

  8. The Mrs @ Success Along the Weigh

    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!

  9. Katie from Katie's Cucina

    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!

  10. Anna

    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!

  11. Chiara

    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!

  12. Lauren

    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!

  13. Averie @ Love Veggies and Yoga

    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!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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