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"Barbecued" Mahi Mahi with Yellow Pepper-Cilantro Pesto

  • SERVINGS: 4
  • 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.
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