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    Home » Entrees » Seafood Recipes

    Grilled Mahi Mahi with Red Pepper & Cilantro Pesto Recipe

    Published: Apr 15, 2010 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 42 Comments

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    Grilled Mahi Mahi with Red Pepper & Cilantro Pesto Recipe

    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.

    Grilled Mahi Mahi with Red Pepper & Cilantro Pesto Recipe

    Tender and flaky spice-crusted grilled mahi mahi is topped with a savory roasted red pepper and cilantro pesto for an unforgettable meal.
    5 from 1 vote
    Print Pin Rate
    Course: Entrees
    Cuisine: Italian
    Keyword: Seafood Recipes
    Prep Time: 23 minutes
    Cook Time: 7 minutes
    Total Time: 30 minutes
    Servings: 4 Servings
    Calories: 376kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The Pesto:

    • 2 roasted red peppers chopped (how to: roast your own peppers)
    • 3 tablespoons slivered almonds toasted
    • 1 garlic clove chopped
    • ⅓ cup chopped cilantro
    • 3 tablespoons grated Parmesan cheese
    • 1 ½ teaspoons freshly-squeezed lime juice
    • ¼ cup extra-virgin olive oil
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper

    The mahi mahi:

    • 2 teaspoons packed brown sugar
    • 1 ½ teaspoons ground cumin
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • ⅛ tspteaspoon chipotle chile powder
    • 4 6-ounces mahi mahi fillets
    • 4 teaspoons olive oil
    Prevent your screen from going dark

    Instructions

    The Pesto:

    • Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined. While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.

    The Mahi Mahi:

    • In a small bowl, combine brown sugar, cumin, salt, pepper, and 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.

    Notes

    Inspired by a Bobby Flay recipe (in Food & Wine Magazine).

    Nutrition

    Calories: 376kcal | Carbohydrates: 6g | Protein: 35g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 1191mg | Potassium: 801mg | Fiber: 1g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 9.7mg | Calcium: 101mg | Iron: 3mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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      Reader Interactions

      Comments

      1. Cocoplum Beach House

        April 16, 2013 at 4:06 pm

        Just shared on our facebook page ... this recipe looks like a keeper ... cant wait it try it! Yum...

        Reply
      2. Chung-Ah | Damn Delicious

        March 13, 2012 at 9:36 pm

        I can't believe I've never made a red pepper pesto before. This looks amazing and will definitely have to make this soon. Thanks for sharing such a wonderful recipe 🙂

        Reply
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      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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