Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto

Total Time:
21 min
Prep:
15 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • "Barbecue" Rub:
  • 2 tablespoons Spanish paprika
  • 1 tablespoon ancho chile powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dark brown sugar
  • 1 teaspoon chile de arbol powder
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • Yellow Pepper-Cilantro Pesto:
  • 2 large yellow bell peppers, grilled, peeled, seeded and chopped
  • 1 clove garlic, chopped
  • 2 tablespoons pine nuts
  • 1 cup chopped fresh cilantro leaves
  • 3 tablespoons grated Parmesan
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly grated pepper
  • Mahi mahi:
  • 4 mahi mahi fillets, 8 ounces each
  • 4 teaspoons olive oil
  • "Barbecue" Rub
  • Cilantro leaves
Directions
Watch how to make this recipe.
  • Combine all the rub ingredients in a small bowl.

  • Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.

  • Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.


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    This recipe is featured in:

    Seafood