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Mahi with Pineapple Shallot Sauce

1 TBSP butter
1 large shallots, sliced
2 TBSP brown sugar
1/2 cup crushed pineapple
1 1/2 tsp. light soy sauce
Juice of 1 small lemon
2 1/3 cups low sodium chicken broth, divided
1 cup whole wheat couscous
2 tsp. extra virgin olive oil
4 skinless mahi fillets
1 tsp. kosher salt
1 tsp. fresh ground black pepper
1 medium pineapple, peeled, cored, and chopped (about 2 1/2 cups)
1 red bell pepper, diced
4 TBSP chopped fresh chives

Pineapple Shallot Sauce:
In a small sauce pan, over medium-high heat, melt butter.
Add shallots and 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. Bring to a 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.
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 1/4 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.

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