Grilled Mahi Mahi With Yellow Pepper-Cilantro Pesto Recipe

Name: Grilled Mahi Mahi With Yellow Pepper-Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons spanish paprika; 1 tablespoon dried ancho chile powder or 1 tablespoon dried chipotle powder; 2 teaspoons ground cumin; 2 teaspoons brown sugar; 1 teaspoon achiote powder or 1 teaspoon arbol chile, powder; 1 teaspoon kosher salt (not table salt); 1 teaspoon fresh coarse ground black pepper; 2 large yellow bell peppers, grilled, peeled, seeded and chopped; 1 garlic clove, chopped; 2 tablespoons walnuts or 2 tablespoons pine nuts; 1 cup chopped fresh cilantro leaves; 3 tablespoons grated parmesan cheese; ½ cup olive oil; 1 teaspoon kosher salt (not table salt); 1 teaspoon freshly grated pepper; 4 mahi mahi fillets, 8 ounces each; 4 teaspoons olive oil

Servings: persons

2 tablespoons spanish paprika
1 tablespoon dried ancho chile powder or 1 tablespoon dried chipotle powder
2 teaspoons ground cumin
2 teaspoons brown sugar
1 teaspoon achiote powder or 1 teaspoon arbol chile, powder
1 teaspoon kosher salt (not table salt)
1 teaspoon fresh coarse ground black pepper
2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 garlic clove, chopped
2 tablespoons walnuts or 2 tablespoons pine nuts
1 cup chopped fresh cilantro leaves
3 tablespoons grated parmesan cheese
½ cup olive oil
1 teaspoon kosher salt (not table salt)
1 teaspoon freshly grated pepper
4 mahi mahi fillets, 8 ounces each
4 teaspoons olive oil

1
Combine all the rub ingredients in a small bowl.
2
To make the pesto, place peppers, garlic, walnuts or pine nuts, cilantro and cheese in a food processor and process until combined.
3
With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.
4
Set aside.
5
Heat grill to high.
6
Brush each fillet on both sides with oil.
7
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.
8
Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness.
9
Top each fillet with a few tablespoons of the pesto.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons spanish paprika, 1 tablespoon dried ancho chile powder or 1 tablespoon dried chipotle powder, 2 teaspoons ground cumin, 2 teaspoons brown sugar, and more.

Yes, Grilled Mahi Mahi With Yellow Pepper-Cilantro Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Mahi Mahi With Yellow Pepper-Cilantro Pesto

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