Grilled Mahi Mahi With Yellow Pepper-Cilantro Pesto

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!