Barbecued Mahi Mahi with Red Pepper Pesto
This recipe is one of those go make it now ones. Every bite I took made me love it more, and while it’s not a
complicated one to make, it would be really impressive for entertaining. This recipe comes from the Cookin’ Canuck, and was adapted from a Bobby Flay recipe. I took it back to a little more of it’s original, and the results were great. The pesto is really flavorful, and the spice rub on the mahi mahi was delicious. I served this with some poblano rice that I will post tomorrow, and sauteed asparagus. I was totally impressed with myself. Serves 4.
For the pesto:
3 T slivered almonds
1 garlic clove, chopped
1/3 cup chopped cilantro
3 T grated Parmesan cheese
1 1/2 t freshly-squeezed lime juice
1/4 c extra-virgin olive oil
1/4 t kosher salt
1/4 t freshly ground black pepper
For the mahi mahi:
2 T brown sugar
2 t paprika
1 1/2 t ground cumin
1 t kosher salt
1 t freshly ground black pepper
1/8 t chipotle chile powder
4 6-oz. mahi mahi fillets
4 t olive oil
To make the pesto: place roasted red bell peppers in the bowl of a food processor or blender. Add slivered the almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined. While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.
To make the mahi mahi: in a small bowl, combine brown sugar, paprika, cumin, salt, pepper, and chipotle chile powder. Rub each of four 6-ounce mahi mahi fillets with 1 teaspoon olive oil and rub 2 teaspoons of the rub mixture into one side of each fillet.
Heat the grill to high and lay the fillets rub-side down on the grill. Cook until a crust forms, about 2 to 3 minutes. Do not try to move the fish too soon or the crust will tear. Flip each fillet and cook for an additional 3 to 4 minutes, or until the fish is barely cooked through.
Serve each mahi mahi fillet with several tablespoons of the pesto.