Healthy Living
-
Getting to the Heart of Weight Loss
If you want to lose weight and working out is not your thing, nutritionist JJ Smith may have the answer you've been looking for.
Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto
(1 people have added this recipe to their favorites.)
Ingredients
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
Yellow Pepper-Cilantro Pesto:
- 2 large yellow bell peppers, grilled, peeled, seeded and chopped
- 1 clove garlic, chopped
- 2 tablespoons pine nuts
- 1 cup chopped fresh cilantro leaves
- 3 tablespoons grated Parmesan
- 1/2 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly grated pepper
Mahi mahi:
- 4 mahi mahi fillets, 8 ounces each
- 4 teaspoons olive oil
- "Barbecue" Rub
- Cilantro leaves
Directions
- 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 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.
Reviews (0)
Be the first to review this recipe!