My F&W
quick save (...)

"Barbecued" Mahi Mahi with Yellow Pepper-Cilantro Pesto

  • FAST

"Barbecue" Rub

  1. 2 tablespoons Spanish paprika
  2. 1 tablespoon ancho chile powder
  3. 2 teaspoons ground cumin
  4. 2 teaspoons dark brown sugar
  5. 1 teaspoon chile de arbol powder
  6. 1 teaspoon kosher salt
  7. 1 teaspoon coarsely ground black pepper

Mahi Mahi

  1. Four 1/2 pound mahi mahi fillets
  2. 4 teaspoons olive oil
  3. Cilantro leaves
  4. Yellow Pepper-Cilantro Pesto
  1. Heat your grill to high. Make the "Barbecue" Rub by combining all the ingredients in a bowl. Brush each mahimahi fillet on both sides with the oil. Rub 1 side of each fillet with 1 tablespoon of the "Barbecue" Rub and grill, rubbed side down, until slightly charred and a crust has formed, 2 to 3 minutes. Turn the fish 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.