Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving (1 of 4 servings): Calories 583, Total Fat 39 g, Saturated Fat 6 g, Carbohydrates 13 g, Dietary Fiber 4 g, Sugar 2 g, Protein 47 g, Cholesterol 170 mg, Sodium 886 mg
"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
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- Mix together all the ingredients for the rub in a small bowl.
- Add the peppers, garlic, pine nuts, cilantro, and cheese to a food processor and blend until smooth. While the motor is running, slowly pour in the oil and continue processing until fully emulsified, then adjust seasoning with salt and pepper as desired.
- Preheat the grill to high heat. Coat each mahi mahi fillet on both sides with olive oil. Season one side of each fillet with about 1 tablespoon of the barbecue rub, then place rub-side down on the grill. Cook for 2 to 3 minutes until lightly charred and a nice crust develops. Flip the fillets and grill for an additional 3 to 4 minutes, or until they reach medium doneness. Finish by spooning a couple of tablespoons of pesto over each fillet and garnishing with fresh cilantro leaves.
Fire up your grill and dive into this vibrant Barbecued Mahi Mahia flavor explosion that pairs smoky, spicy rub with zesty yellow pepper-cilantro pesto atop tender, flaky fillets. Imagine the sizzle of high-heat grilling locking in juices while Spanish paprika, ancho chile, and cumin deliver bold, earthy heat balanced by a hint of brown sugar. The pesto steals the show: fire-roasted yellow peppers bring sweet brightness, mingled with nutty pine nuts, fresh cilantro, and creamy Parmesanall whipped into silky perfection. Ready in just 21 minutes, this easy recipe is your ticket to restaurant-quality seafood on busy weeknights or sunny gatherings. Packed with 47g protein per serving and heart-healthy fats, it's as nourishing as it is irresistible. Grill fresh veggies or a crisp salad on the side, tweak the rub for your spice level, and savor every charred, herby bite. Inspired by Bobby Flay, it's simple techniques meets fresh ingredientsyour summer staple awaits!
