Barbecued Mahi Mahi With Yellow Pepper-Cilantro Pesto

Barbecued Mahi Mahi With Yellow Pepper-Cilantro Pesto

Ingredients

Barbecue Rub

2 tbsp Spanish paprika

1 tsp Ancho chile powder

2 tsp Ground cumin

2 tsp Dark brown sugar

1 tsp Chile de arbol powder

1 tsp Kosher salt

1 tsp Coarsely ground black pepper

Yellow Pepper-Cilantro Pesto

2 Large yellow bell peppers, grilled, peeled, seeded and chopped

1 clove garlic, chopped

2 tbsp Pine nuts

1 cup Chopped fresh cilantro leaves

3 tbsp Grated Parmesan

½ cup Extra-virgin olive oil

1 tsp Kosher salt

1 tsp Freshly grated pepper

Mahi Mahi

4 mahi mahi fillets, 8 ounces each

4 tsp Olive oil

“Barbecue” Rub

Cilantro leaves

Directions

Step 1.

Combine all the rub ingredients in a small bowl.

Step 2.

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.

Step 3.

Heat grill to high. Brush each fillet on both sides with oil. Rub 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 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves. Enjoy!! Recipe courtesy of Bobby Flay With thanks to: www.foodnetwork.com