If I was in charge of the weather, I would put on freeze-frame on the temperatures of spring and summer. I'm a moderate temperature kind of gal. Of course, if I was in charge of the weather, I would also have the power to make more meaningful changes - such as making bacon healthy and skinny jeans fit perfectly on a 5-foot three frame. Okay, okay. Ending world hunger and solving the problems of global warming might near the top of the list, too. After several spring snowstorms, we were finally rewarded with a true spring day. The warm temperatures inspired me to throw open the cover of the grill and cook like the snow was going to fall again tomorrow.

The firm texture of mahi mahi lends itself well to grilling. As long as you don't try to move the fish before it forms a crust, it will stay intact nicely. Just lay the fillets down on the grill and, as hard as it may be, do not touch them for the first few minutes. Once the fish is cooked, top it with this naturally sweet and herby pesto that my husband declared as "a definite keeper". As we were eating dinner, I was dreaming up all sorts of uses for the savory sauce - burritos, roasted potatoes, flank steak wraps. I could go on and on.

The recipe:

The pesto:

Place 2 chopped roasted red bell peppers in the bowl of a food processor. In my opinion, home-roasted peppers are far superior to the bottled kind. Here is a tutorial of how to roast your own peppers - it's easier than you think.

Add 3 tablespoons toasted slivered almonds, 1 chopped garlic clove, ⅓ cup chopped cilantro, 3 tablespoons grated Parmesan cheese, and 1 ½ teaspoon freshly squeezed lime juice.

Pulse until combined. While the food processor is running, slowly pour in ¼ cup extra-virgin olive oil. Season with ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Set the pesto aside.

The mahi mahi:

In a small bowl, combine 2 teaspoons (packed) brown sugar, 1 ½ teaspoons cumin, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and ⅛ teaspoon chipotle chile powder. Rub each of four 6-ounce mahi mahi fillets with 1 teaspoon olive oil and rub 2 teaspoons of the rub mixture into one side of each fillet.

Heat the grill to high and lay the fillets rub-side down on the grill. Cook until a crust forms, about 2 to 3 minutes. Do not try to move the fish too soon or the crust will tear. Flip each fillet and cook for an additional 3 to 4 minutes, or until the fish is barely cooked through.

Serve each mahi mahi fillet with several tablespoons of the pesto.

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