Mahi Mahi with Cilantro Pesto ...p52

Were there one recipe that generated unanimous Yums around the dinner table, this is it!  So absolutely delicious, I wanted to make it again the very next night, and, actually, I found one tiny piece of leftover fish in the refrigerator a couple days later....and it was just as delicious as the night it was served.  Make it, make it, make it.  I even used frozen mahi mahi, not fresh, so don't let the fact that you can't find a fish market, stop you!  Hit Krogers or HEB and find the frozen fillets.  And doesn't this cilantro pesto make your mouth water?

 

Hardy Appetit!

MAHI MAHI with CILANTRO PESTO

BBQ Rub:
2 T paprika
1 T chili powder
2 tsp. ground cumin
2 tsp. brown sugar
1 tsp. kosher salt
1 tsp. ground black pepper

Yellow Pepper Cilantro Pesto:
2 large yellow bell peppers, grilled, peeled, seeded & chopped
1 clove garlic, chopped
2 T pine nuts
1 c. chopped fresh cilantro
3 T grated parmesan
1/2 c. extra virgin olive oil
1 tsp. kosher salt
1 tsp. grated pepper


Mahi Mahi:
4 mahi mahi fillets, 8 oz. each (or substitute Tilapia)
4 tsp. olive oil
BBQ rub
Cilantro leaves

Combine all the rub ingredients in small bowl.
Place peppers, garlic, pine nuts, cilantro and cheese in food processor or blender and process until combined.  Slowly add oil and continue until emulsified.  Season with salt & pepper to taste.  Heat grill to high.  Brush each fillet on both sides with oil.  Rub one side of each fillet with 1 tablespoon of the BBQ rub and place on the grill rub side down and cook until slightly charred and crust has formed, about 2-3 minutes.  Turn the fish over and grill for additional 3-4 minuted or until cooked to medium.  Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.