Name: Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Ingredients: 2 Tbsp Spanish paprika; 1 Tbsp ancho chile powder; 2 tsp ground cumin; 2 tsp dark brown sugar; 1 tsp chile de arbol powder; 1 tsp kosher salt; 1 tsp coarsely ground black pepper; 2 large yellow bell peppers, grilled, peeled, seeded and chopped; 1 clove garlic, chopped; 2 Tbsp pine nuts; 1 cup chopped cilantro leaves; 3 Tbsp grated Parmesan; ½ cup extra-virgin olive oil; 1 tsp kosher salt; 1 tsp freshly grated pepper; 4 mahi mahi fillets (8 oz each); 4 tsp olive oil; Barbecue rub; cilantro leaves

Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto

Prep Time

15 min

Cook Time

6 min

Yields

4 servings

This light and tender fish is packed with flavour! The yellow pepper-cilantro pesto brings a punch of colour and spice.

ingredients

Barbecue Rub

Tbsp Spanish paprika

Tbsp ancho chile powder

tsp ground cumin

tsp dark brown sugar

tsp chile de arbol powder

tsp kosher salt

tsp coarsely ground black pepper

Yellow Pepper-Cilantro Pesto

large yellow bell peppers, grilled, peeled, seeded and chopped

clove garlic, chopped

Tbsp pine nuts

cup chopped cilantro leaves

Tbsp grated Parmesan

cup extra-virgin olive oil

tsp kosher salt

tsp freshly grated pepper

Mahi mahi

mahi mahi fillets (8 oz each)

tsp olive oil

Barbecue rub

cilantro leaves

Ingredient Substitution Guide

directions

Step 1

Combine all the rub ingredients in a small bowl.

Step 2

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.

Step 3

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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Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto