Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto
Overview
Level: Easy
Total time: 21 minutes
Prep time: 15 minutes
Cook time: 6 minutes
Yield: 4 servings
Ingredients
“Barbecue” Rub
(Ingredients not specified in original recipe)
Yellow Pepper-Cilantro Pesto
Peppers (quantity not specified)
Garlic (quantity not specified)
Pine nuts (quantity not specified)
Fresh cilantro (quantity not specified)
Cheese (quantity not specified)
Oil (quantity not specified)
Salt and pepper, to taste
Mahi Mahi
Mahi mahi fillets (quantity not specified, for 4 servings)
Directions
Combine all the rub ingredients in a small bowl (note: rub ingredients are not listed in the original recipe).
For the yellow pepper-cilantro pesto: Add peppers, garlic, pine nuts, cilantro, and cheese to a food processor. Process until combined, then with the motor running, drizzle in the oil and blend until emulsified. Season with salt and pepper to taste.
Preheat a grill to high heat. Brush each mahi mahi fillet on both sides with oil, then rub one side of each fillet with 1 tablespoon of the barbecue rub. Place the fillets on the grill (rub side down) and cook until slightly charred and a crust forms, about 2–3 minutes.
Flip the fish and grill for an additional 3–4 minutes, or until the flesh is opaque and flakes easily with a fork (medium doneness).
Top each cooked fillet with a few tablespoons of the pesto and garnish with fresh cilantro leaves before serving.
