Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto

If you want to add more gluten free and pescatarian recipes to your repertoire, Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto might be a recipe you should try. For $7.44 per serving, you get a main course that serves 4. One portion of this dish contains about 35g of protein, 16g of fat, and a total of 334 calories. If you have barbecue" rub, cilantro leaves, cilantro leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 21 minutes. If you like this recipe, you might also like recipes such as Grilled Mahi Mahi with Red Pepper & Cilantro Pesto, Grilled Mahi Mahi with Red Pepper & Cilantro Pesto, and Grilled Mahi Mahi with Red Pepper & Cilantro Pesto.

Instructions

Watch how to make this recipe.

Combine all the rub ingredients in a small bowl.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Pine Nuts

Cilantro

Peppers

Cheese

Garlic

Cooking Oil

Equipment you will use

Food Processor

Heat grill to high.

Equipment you will use

Grill

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.

Ingredients you will need

Fresh Cilantro

Crust

Pesto

Fish

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Equipment

Bowl

Food Processor

Grill

Ingredients

Servings:

1Tbsp

ancho chile powder 1teaspoon

chile de arbol powder 4servings

Cilantro leaves 2teaspoons

dark brown sugar 237milliliters

chopped fresh cilantro leaves 1clove

garlic, chopped 2teaspoons

ground cumin 1teaspoon

coarsely ground black pepper 1teaspoon

kosher salt 4fillets

mahi mahi fillets, 8 ounces each 118milliliters

extra-virgin olive oil 4teaspoons

olive oil 2Tbsps

Spanish paprika 3Tbsps

grated Parmesan 1teaspoon

freshly grated pepper 2Tbsps

pine nuts 4servings

Barbecue" Rub 2larges

yellow bell peppers, grilled, peeled, seeded and chopped

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Mahi Mahi works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Crossbow Sonoma Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.

Crossbow Sonoma Pinot Noir

Aged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.