Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto Recipe

The Grilled Recipes kitchen invites you to try Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto recipe. Enjoy easy grilled recipes collection and learn how to make quick & easy Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto.

Cook Time:6 min
Level: Easy
Yield: 4 servings

"Barbecue" Rub:

2 tablespoons Spanish paprika
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 teaspoons dark brown sugar
1 teaspoon chile de arbol powder
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper

Yellow Pepper-Cilantro Pesto:

2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 clove garlic, chopped
2 tablespoons pine nuts
1 cup chopped fresh cilantro leaves
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly grated pepper

Mahi mahi:

4 mahi mahi fillets, 8 ounces each
4 teaspoons olive oil
"Barbecue" Rub
Cilantro leaves


Combine all the rub ingredients in a small bowl.

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.

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.

Recipe courtesy Bobby Flay
Show: BBQ with Bobby Flay Episode: Sizzlin' seafood 

More Grilled Recipes:

Small grilled fish
Barbecued fish burgers
Swordfish steaks with chermoula
Grilled Salmon
Grilled chilli & coriander salmon with ginger rice
Barbecued atlantic salmon with cucumber-and-herb salad 

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