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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.
Prep Time23 mins
Cook Time7 mins
Total Time30 mins
Course: Entrees
Cuisine: Italian
Keyword: Seafood Recipes
Servings: 4 Servings
Calories: 376kcal


The Pesto:

The mahi mahi:

  • 2 teaspoons packed brown sugar
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 tspteaspoon chipotle chile powder
  • 4 6-ounces mahi mahi fillets
  • 4 teaspoons olive oil


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.


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


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