1. In a bowl combine, couscous, red pepper, green onion, garlic, grilled pineapple, bacon, dill, cilantro, barbecue seasoning and Pineapple Rum Sauce. Mix well to combine and set aside.
2. Preheat grill to medium-high (about 450°F).
3. In a small pot placed directly on the grill combine butter, garlic, shallots and white wine. Stir to combine and grill until heated through and emulsified. Remove from heat, add cold butter and chopped fresh herbs, stirring to combine. Set aside, keeping warm.
4. Season Mahi Mahi filets and lobster medallions with remaining 2 tbsp. of barbecue seasoning, gently pressing the seasoning into the fish to adhere. 5. Warm the banana leaf squares on the grill for a few seconds to make them more pliable.
6. Place one square of softened banana leaf on a flat surface. Place a seasoned Mahi Mahi filet into the center of the banana leaf. Top with 1/2 tbsp. of butter. Mound half of the pineapple couscous mixture onto the filet to form a crust. Top with two lobster medallion. Fold the sides of the leaf over the fish creating a bundle and secure with butchers twine. Repeat with remaining Mahi Mahi filet, butter and lobster medallions.
7. Place Banana Leaf Roll Ups on the grill, close lid and grill-roast for 20 to 25 minutes, until fish is fully cooked through.
8. Remove Banana Leaf Rolls Ups from grill, carefully open bundles and serve topped with sauce.
Note: If you have leftover couscous stuffing, heat in the microwave on high for 30 to 45 seconds and serve with Mahi Mahi as a delicious side dish.