Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto

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I used some New Mexican red chili for the rub, which was delicious. My spice-loving husband didn't even reach for the hot sauce like he usually does! I halved the recipe, for 2 fillets, and ended up putting the rub on too thick I think, since I had so much. After the other reviews mentioning leftover pesto, I would say that unless you are going to drench the fish, even for four fillets you could just half the pesto recipe. I used hazlenuts because that's what I had in the house, which was fine.

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This recipe was quick, easy and delicious! I did not have the chili de arbol spice and used smoked paprika instead of spanish paprika. The mahi mahi would be great in a fish taco with the pesto and a little sour cream!

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This was a great combination (even without using all the ingredients. I was missing the adobe chili but the rub was still great. The pesto was delicious and I can see using it quite often in the future.

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this was very simple and I baked it in the over and it was still great my husband and baby loved it

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The sweetness of the roasted pepper pesto really complemented the spicy fish. Due to a time crunch, I sustituted roasted red peppers from a jar (make sure to pat them dry before adding to the food processor and seared the fish in a saute pan (about 2 to 3 minutes per side depending on the thickness of the filets. The pesto turned out delicious (my husband coudn't stop dipping his finger into it and the mahi mahi was moist and had a nice crust. I will definitly be cooking this again. As other people have posted, the pesto can go a long way - use it as a spread on sandwiches, with pasta and on other meats. Thank you Bobby!

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I am not a fish eater at all but I decided to give this a try to give fish a second chance. The rub was fantastic but the pesto was the best! I served over a bed of arugulo and topped with the pesto. AMAZING!!!! The next day I made a smoked turkey sandwich(using deli meat and arugulo with the pesto and I am hooked!!! Thanks Bobby, this was great!!!

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My husband and I went to the grocery store to shop for all of the ingredients for this recipe and decided to try it on a ribeye because the mahi mahi didn't look very good at the store. It was fantastic! We used green peppers instead of yellow and used raw almonds instead of pine nuts to save a few dollars. We served it with baked potatoes and we'll try it with chicken tomorrow night with the left over pesto!

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We LOVED this recipe! The fish was so delicious and the pesto was amazing. I used red peppers as that is what I usually have on hand. I made fish tacos the following night with the leftovers and used the pesto as the salsa, it was delicious! My boys liked it so well, now they ask when I tell them we're having pesto pasta for dinner they ask, "the green kind or the red?" They want only the red kind now, ha! This pesto and rub would be delicious on chicken too. Thanks, Bobby for another great recipe to add to my favorites!

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I originally made this recipe with Mahi Mahi and it was fantastic -- probably the best fish I have ever made.

Since then, I have tried it with salmon and it was also fantastic (not as good as the Mahi Mahi -- but who can afford that on a regular basis?. I serve it on top of a light vinegarette salad for a quick, relatively health meal.

Now, when I make this recipe, I quadruple the rub and pesto portion of the recipe. I then store the rub in the pantry and freeze portions of the pesto. So, whenever I feel like barbecuing a little fish, it takes minutes to prepare.

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My husband and I loved this recipe. I actually bought some ciabatta rolls and we made delicious sandwiches adding just a few extra toppings. The spicy mahi and the pesto were excellent together. A broccoli slaw went wonderful as a side dish.