Blending flavors together and finding that balance that sends your taste buds into a tizzy is one my great joys in life and my Blackened Mahi-Mahi with a Pineapple Lobster Sauce made me a very happy man!
I’ve talked many times about changing my eating habits and moving towards fish more than meat. For me, that meant adding layers of flavor to many of the fish I prepare at home. Whether it be in a sauce or seasoning, I like to challenge my taste buds and make myself smile, happy feet included! And my Blackened Mahi-Mahi with a Pineapple Lobster Sauce certainly had those happy feet moving. The balance of spicy and sweet along with that flaky tender Mahi and juicy pineapple made for a flavorful dinner.
Enjoy this Restaurant Style Dinner in your own home for a fraction of the cost of going out and cooked in less time than driving to pick up take out!
- 2 ounces mahi-mahi fillets 6-7 each
- 1 tablespoon cajun magic seafood seasoning or your favorite blackening seasoning
- 1 tablespoon flour
- olive oil to saute
- 2 ounces small lobster tails removed from shells and sliced into chunks 3-4 each
- 2 small sweet peppers medium dice
- 1 cup fresh pineapple cut into small cubes
- 1 bunch of scallions chopped
- 1 tablespoon butter
- 2 tablespoons orange juice
- 2 tablespoons chicken or vegetable stock
- 1 teaspoon chopped parsley for garnish
- preheat oven to 350 degrees
- mix flour and blackened seasoning together and press the top of each fillet into the seasoning mix (one side only) completely coating the mahi
- heat a saute pan and add just enough olive oil to the pan to keep the mahi from sticking.
- place season side down in the oil and allow to cook for 2-3 minutes over a medium high heat
- carefully turn over the mahi so you don't lose the seasoning and sear on other side for a minute
- place both fillets in a baking dish with a little water in the dish and place in the preheated oven for 15 minutes
- in a saute pan add a little olive oil
- Add in lobster, peppers and saute until lobster is almost cooked (pieces of lobster should be small enough it should only take 3-4 minutes to cook) keep everything moving so nothing sticks
- add in pineapple, orange juice and chicken stock and allow to reduce (you may want to take out the lobster if it looks fully cooked)
- add half of chopped scallions and butter rolled into flour (beurre manie) to thicken the sauce
- Serve mahi with lobster sauce and garnish with remaining scallions and chopped parsley
JC Marc says
I have some Swai that I am making for dinner tonight with this recipe. Thank you so much for sharing. Heading to the market for some fresh lobsters. Can’t wait!
Chef Dennis Littley says
Hope it turns out well! Thanks for stopping by
Larry says
Wow – this looks outstanding Chef and I’m thinking it would work with the snapper I have in the freezer.
Chef Dennis Littley says
Thanks Larry, I loved the flavors and I hope you do too!
Jean Navarro says
This looks really good! Can’t wait to try it…but I was just wondering chef, if this will work
with pink salmon instead of Mahi mahi as well??
Chef Dennis Littley says
you could change this out with just about any fish Jean, thanks for asking
Judit + Corina @Glamorous Bite says
Oh my this Mahi Mahi looks and sounds fantastic with all those vibrant veggies!
Chef Dennis Littley says
it was really tasty, I love the pineapple in the dish! Thanks so much for stopping by!