Aggie's Kitchen

Bobby Flay’s Barbequed Mahi with Cilantro Pesto

When I saw this recipe on Ezra Pound Cake I could not wait to try it. We love to eat fish at our house, it’s healthy and quick to cook up and I normally have some stocked up in the freezer. I usually end up simply sauteeing or broiling fish with lemon, or using one of my standby recipes, so I was excited to find something new that looked so flavorful and used ingredients I had on hand.

(Look a little closer and you’ll see the Barefoot Blogger’s November recipe Herb Roasted Onions I cooked up with it…recipe to come soon!)

This fish was simply delicious.

The recipe actually called for a yellow pepper cilantro pesto but I didn’t have yellow peppers on hand (and plus they are super expensive at the grocery store so I don’t normally buy them – but I do love them!). I made the pesto with cilantro, parsley, pine nuts, garlic and parmesan and of course olive oil. I loved this pesto and can’t wait to use it again on something else.

If you don’t have or don’t like Mahi, any other fish should work well with this rub. I would love to try it on salmon next time!

Barbecued Mahi-mahi with Cilantro Pesto
Adapted From Bobby Flay on “BBQ with Bobby Flay” (Food Network) and found on Ezra Poundcake

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

Cilantro Pesto:

1 clove garlic, chopped
2 tablespoons pine nuts
1 cup chopped fresh cilantro leaves
1/2 cup chopped fresh flat leaf parsley leaves
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly grated pepper


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 (or grill pan) 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.


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28 comments on “Bobby Flay’s Barbequed Mahi with Cilantro Pesto”

  1. This looks excellent! I joined the Barefoot bloggers too and I can’t wait to make the onions.

  2. this chicken looks delicious! and your chicken wraps in the below post look so good!

  3. that looks INCREDIBLE!
    i’m in love with bobby flay 😀

  4. I love mahi! This recipe looks great!

  5. I love fish and this looks like a great recipe. Adding it to the weekly menu!

  6. Cilantro pesto…delicious!! I can’t wait to smother my fish in this stuff!

  7. I am a Bobby Flay fan, and this looks delicious!

  8. Those grill marks look terrific; actually the entire thing looks terrific! That BBQ Rub sounds great; I’ll have to look up chile de arbol to learn more about it. That pesto is killer, too. Looking forward to hearing more about the onions! YUM!

  9. I always order mahi mahi when we eat out. I’ve never cooked it at home. Does this fish freeze good in the freezer?
    Well, it looks so good, so it must be a keeper for you.

  10. My husband love mahi and would love this. Looks like I will have to make this soon. It sounds delicious.

  11. You are so right, fish is healthy and quick. You Mahi-Mahi looks terrific all of the flavors sound so good. I can’t wait to try this.

  12. I don’t make fish nearly as much as I should. This recipe looks great! I can’t wait to make those onions!

  13. I’m not a fish person, but that looks fantastic!

  14. I do love to eat fish, but have been somewhat afraid to try Mahi, I don’t know what it tastes like and don’t want to waste the money if I don’t like it. Can you tell more about mahi?

  15. Hi Theresa…I find Mahi to be a pretty mild fish. It’s a firm fish, and has a very subtle flavor. If anyone else is better at describing it please chime in! 🙂

    Dawn…I buy mine flash frozen at Publix, I’m sure fresh is so much better but I think the frozen works well. Fresh fish is pretty expensive around where I live so I don’t get it as often as I would like.

  16. my husband would be so impressed with me if I made him this meal. It’s all of his favorite stuff to eat, so maybe on a really good day I’ll make it for him!

  17. Oh! Your pesto sounds great. Now, I’ll have to try it your way. 😉

  18. I am so excited to try this. Cilantro is my favorite herb and I am always looking for new ways to make fish. Great recipe Aggie!

  19. Aggie, thanks for the description. I had not idea. That definitely helps.

  20. Aggie, this looks just delicious. Thanks for dropping in at my blog today. You’re always welcome to pop in.

  21. hey! i’m loving your blog, too! we should meet up one time 🙂

  22. This sounds delicious. I love Mahi Mahi. Topping it with cilantro pesto is amazing!

  23. Cilantro! Pesto! That sounds like a perfect fish companion.

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  25. i love fish but no one else in my family really likes it… sigh!

  26. Girl! You have some fabulous recipes up here! I am so making some of these! Love Love your blog and your kids are totally adorable!

  27. Gorgeous mouthwatering pics Aggie! Wish I were having it for dinner tonight!

  28. Ha! Whaddya know. I just posted about this as well. I did use the yellow pepper though. Wasn’t the recipe fantastic in every way? I think it would work well with halibut second best to the Mahi Mahi.

    You have a great page. I’ve “seen you around,” as it were, but am just now getting over to visit.