Recipe

Hosted By
DnD

		Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.