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.
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!
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
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
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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