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.
Printable Recipe
Grilled Mahi Mahi with Red Pepper & Cilantro Pesto Recipe
Ingredients
The Pesto:
- 2 roasted red peppers chopped (how to: roast your own peppers)
- 3 tablespoons slivered almonds toasted
- 1 garlic clove chopped
- â…“ 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
- â…› tspteaspoon chipotle chile powder
- 4 6-ounces mahi mahi fillets
- 4 teaspoons olive oil
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.
Maggy
This looks divine. I really like the sound of that pesto too. Bookmarked!
Divina Pe
This is a lip smacking dish and that pesto could really be eaten by the spoonfuls. Beautiful dish.
Amy of Sing For Your Supper
What a great flavor combo! I have to try this soon!!
Des Moines workers comp lawyer
This looks like a great dish. The pesto is so fresh. Thanks a lot for the recipes and instructions. Nice blog.
Michelle
What a fabulous meal! Even though MahiMahi is not my favorite fish, no way would I ever turn this down!
Fuji Mama
While this dish looks so good, I have to say that I'd be happy with a bowl of that pesto and a spoon! SWOON!
Grumpy & HoneyB
This recipe looks and sounds delicious! I've bookmarked so this can be one of our new ones to try! Your photos are gorgeous - as always. I really love your 1st one!
Grumpy & HoneyB
This recipe looks and sounds delicious! I've bookmarked so this can be one of our new ones to try! Your photos are gorgeous - as always. I really love your 1st one!
pegasuslegend
we eat alot of Mahi, love the change of flavors here, I am tired of blackened or butter herb needed a change and this is it!!! thanks this is wonderful love it!
Trix
The color on that pesto is INCREDIBLE. I can almost taste the dish from your photos.
Bob
Sounds great, I've just gotten into mahi mahi and I've always loved red pepper pesto. Heh, I also have a wicked hard time not moving stuff when I'm trying to get it to form a crust. 😀
Kalyn
Love the sound of this pesto; I bet it tastes amazing with the fish. I'm definitely voting for putting a hold on Spring/Summer temperatures too!
Jenny
Drooling over here, beautiful recipe!!
Maria
I love the pesto. I think I will make that and put it on everything!
Sandi
that looks absolutely wonderful!!!! just delish!!!
Catherine
This looks so good! I'd be happy with this in a fancy restaurant! 🙂
Tickled Red
If a cut blond surfer guy shows up with fork in hand he's mine :)He can't resist Mahi or spicy pesto. That is an amazing piece of fish.
MaryMoh
The pesto looks fabulous. Love the colour. It looks fresh and delicious, unlike those I see in the shops. The whole meal looks very delicious.
Chef E
I should have eaten more than a tuna salad sandwich for dinner way early, because I just got home and this makes me wish I could wish it in front of me, I am going to make that pest! Yum CC, YUM!
Lazaro Cooks!
Fantastic post. Great recipe. Awesome photos...Job well done! Cheers!