INGREDIENTS
2 TBSP Spanish paprika
1 TBSP ancho chile powder
2 tsp. ground cumin
2 tsp. dark brown sugar
1 tsp. chile de arbol powder
1 tsp. kosher salt
1 tsp. coarsely ground black pepper
2 large yellow bell peppers, grilled, peeled, seeded and chopped
2 cloves garlic, chopped
2 TBSP pine nuts
1 cup chopped fresh cilantro leaves
1/2 cup extra-virgin olive oil
3 TBSP grated Parmesan
1 tsp. kosher salt
1 tsp. ground pepper
4 mahi-mahi fillets
4 tsp. olive oil
Cilantro leaves
DIRECTIONS
Heat grill to high.
Combine the first seven ingredients in a small bowl for a rub.
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.
Season with salt and pepper, to taste.
Brush each fillet on both sides with oil.
Rub 1 side of each fillet with 1 TBSP 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 TBSP of the pesto and garnish with cilantro leaves.
Serves 4.
