Barbecued Mahi Mahi With Yellow Pepper Cilantro Pesto Recipes

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GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO



Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto image

Use your grill to give the mahi mahi a lovely smokey aroma. The red pepper and cilantro pesto adds color and texture to this flavorful dish. Try serving with yellow rice or sugar snap peas for an amazing meal. You could easily adapt this recipe for other types of fish like snapper or swordfish.

Provided by CookinginFL

Categories     Seafood     Fish     Mahi Mahi

Time 40m

Yield 4

Number Of Ingredients 14

½ cup white wine
1 shallot, minced
2 tablespoons shredded Parmesan cheese
2 cloves garlic
⅓ cup chopped walnuts
1 tablespoon extra-virgin olive oil
¼ cup packed fresh cilantro leaves
⅛ teaspoon ground black pepper
1 (12 ounce) jar roasted red bell peppers, drained
4 (6 ounce) mahi mahi fillets
salt and ground black pepper to taste
1 tablespoon butter
⅛ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
  • Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
  • Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
  • Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
  • Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Nutrition Facts : Calories 341.1 calories, Carbohydrate 9.5 g, Cholesterol 134.2 mg, Fat 15.2 g, Fiber 1.5 g, Protein 35.6 g, SaturatedFat 3.8 g, Sodium 668.9 mg, Sugar 3.4 g

GRILLED MAHI MAHI WITH YELLOW PEPPER-CILANTRO PESTO



Grilled Mahi Mahi With Yellow Pepper-Cilantro Pesto image

I made this recipe a while back from Foodnetwork by Bobby Flay. The yellow pepper-cilantro pesto topping is just marvelous.

Provided by gailanng

Categories     Mahi Mahi

Time 27m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons spanish paprika
1 tablespoon dried ancho chile powder or 1 tablespoon dried chipotle powder
2 teaspoons ground cumin
2 teaspoons brown sugar
1 teaspoon achiote powder or 1 teaspoon arbol chile, powder
1 teaspoon kosher salt (not table salt)
1 teaspoon fresh coarse ground black pepper
2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 garlic clove, chopped
2 tablespoons walnuts or 2 tablespoons pine nuts
1 cup chopped fresh cilantro leaves
3 tablespoons grated parmesan cheese
1/2 cup olive oil
1 teaspoon kosher salt (not table salt)
1 teaspoon freshly grated pepper
4 mahi mahi fillets, 8 ounces each
4 teaspoons olive oil

Steps:

  • Combine all the rub ingredients in a small bowl.
  • To make the pesto, place peppers, garlic, walnuts or 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. Set aside.
  • 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.

Nutrition Facts : Calories 549.5, Fat 37.6, SaturatedFat 5.8, Cholesterol 152.2, Sodium 1151.2, Carbohydrate 13.2, Fiber 3.5, Sugar 2.9, Protein 41.9

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