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.
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
- 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
- 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.
I made your pesto recipe tonight and it was amazing! My hubby thinks its incredible enough to sell! The only change I made was to use 2 tbsp of oil instead of 1/4 cup. Thanks for the great recipe.
Is that Quinoa that you've cooked with the fish?
Mmmmmm... I love Mahi Mahi and I can't wait to try this recipe. It's so nice to see something healthy on a blog. Most of what I find is loaded with sugar and carbs.
made it tonight....AMAZING! we substituted an adobe pepper sauce instead of the powder. we added it with the olive oil to the fish.
very, very good!
Pesto was stupendous!
THIS IS GORGEOUS. I must make it!!
This was a fabulous dish. The flavor combination of the rub with the pesto works well. Just enough heat balanced with the coolnes of cilantro. I love fish prepared like this. And the leftovers were just as good, heated in the toaster oven, not microwave.
This is the kind of food I want to eat. I love mahi and the pesto sounds enchanting-wish I had a plate now with a glass of red wine. Oh, and the quinoa is a nice touch.
How To: Simplify
I love, love, love mahi mahi! What a great pesto recipe!
The cilantro and the red pepper pesto sounds fabulous! How I love the colors of everything put together.
Brie: Le Grand Fromage
i love the pesto! beautiful dish!
We buy Costco's mahi mahi, I like the pesto you've used with it. Terrific!
This is a beautiful dish with lots of great flavors! I totally agree with you about roasting your own peppers. They are fabulous when you do it yourself. I could just eat the pesto and be totally happy!
That's a wonderful meal...tasty and healthy! That pesto sounds and looks so good. Have a great weekend!
What a lovely meal - the red pepper sauce sounds divine! And I'm with you on enjoying moderate weather the best - it's more fun to run outside when I'm not too hot or cold.
Your presentation is beautiful! I'd love to sit down to a dinner like this!
Awww....CC ,this pesto looks so delish...what a delicious looking meal. I want some...can? :))
While I can't get mahi mahi fresh in Bulgaria, I can make that yummy pesto with quinoa! Looks great!
penny aka jeroxie
Nice flavours. Need to find the chiplote!
Isn't this a gorgeous dish? I love all those fragrant ingredients, beautiful combination!
THAT...looks like a complete good meal 🙂
Love your tantalizing pesto sauce.