"Barbecued" Mahi Mahi with Yellow Pepper-Cilantro Pesto

  • Servings: 4

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"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
mahi mahi
  • Four 1/2 pound mahi mahi fillets
  • 4 teaspoons olive oil
  • Cilantro leaves
  • Yellow Pepper-Cilantro Pesto

How to make this recipe

  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.

Contributed By Published July 2012

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