Recipe courtesy of Bobby Flay
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Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto
Total:
21 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
21 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

"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

Directions

Combine all the rub ingredients in a small bowl.

Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.

Heat grill to high. Brush each fillet on both sides with oil. 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. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.

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