Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto

Name: Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp ancho chile powder; 1 teaspoon chile de arbol powder; 1 leave Cilantro; 2 teaspoons dark brown sugar; 237 milliliters chopped fresh cilantro leaves; 1 clove garlic, chopped; 2 teaspoons ground cumin; 1 teaspoon coarsely ground black pepper; 1 teaspoon kosher salt; 4 fillets mahi mahi fillets, 8 ounces each; 118 milliliters extra-virgin olive oil; 4 teaspoons olive oil; 2 Tbsps Spanish paprika; 3 Tbsps grated Parmesan; 1 teaspoon freshly grated pepper; 2 Tbsps pine nuts; 4 servings Barbecue Rub; 2 larges yellow bell peppers, grilled, peeled, seeded and chopped

Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto is a gluten free and pescatarian recipe with 4 servings. This main course has 525 calories, 36g of protein, and 38g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have ancho chile powder, chile de arbol powder, kosher salt, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 21 minutes.

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 1leave

Cilantro 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 Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. 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. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.