5 from 1 vote
Pineapple Pepper sauce, Blackened Mahi-Mahi
Blackened Mahi-Mahi with a Pineapple Lobster Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

If you love seafood and don't mind a little heat my Sweet and Spicy Blackened Mahi-Mahi with a Pineapple Lobster Sauce is just what the doctor ordered! 

Course: Entree
Cuisine: American
Servings: 2
Author: Chef Dennis Littley
  • 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
  1. preheat oven to 350 degrees
  2. mix flour and blackened seasoning together and press the top of each fillet into the seasoning mix (one side only) completely coating the mahi
  3. heat a saute pan and add just enough olive oil to the pan to keep the mahi from sticking.
  4. place season side down in the oil and allow to cook for 2-3 minutes over a medium high heat
  5. carefully turn over the mahi so you don't lose the seasoning and sear on other side for a minute
  6. place both fillets in a baking dish with a little water in the dish and place in the preheated oven for 15 minutes
Pineapple lobster sauce
  1. in a saute pan add a little olive oil
  2. 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
  3. 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)
  4. add half of chopped scallions and butter rolled into flour (beurre manie) to thicken the sauce
  5. add lobster back to pan (if you removed it earlier) and bring back to temperature

  6. Serve mahi with lobster sauce and garnish with remaining scallions and chopped parsley