Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			BBQ RUB: 2 teaspoons paprika 1 teaspoon ancho chile powder 1/2 teaspoon ground cumin 1 teaspoons dark brown sugar 1/2 teaspoon chile de arbol powder pinch kosher salt pinch coursely ground pepper YELLOW PEPPER-CILANTRO PESTO: 1 large yellow bell peppers, grilled, peeled, seeded and chopped 2 clove garlic, chopped 1 tablespoons pine nuts 1/2 cup chopped fresh cilantro leaves 3 tablespoons grated Parmesan 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly grated pepper MAHI MAHI: 4 mahi mahi fillets, 8 ounces each, room temp Olive Oil BBQ Rub
			BBQ RUB: - Combine all the rub ingredients in a small bowl and mix well. YELLOW PEPPER-CILANTRO PESTO: - Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste. MAHI MAHI: - Heat grill to high. Brush each fillet on both sides with oil. Rub 1 only 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 3-4 minutes. Turn the fish over and grill for 2 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto.