Incredible Beef Resepi - Bacchus Rum Punch with Ontario Bosc Pears and Ginger Beer

This light and tender fish is packed with flavour! The yellow pepper-cilantro pesto brings a punch of colour and spice.
Directions for: Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto

Ingredients

Barbecue Rub

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

Yellow Pepper-Cilantro Pesto

2 large yellow bell peppers, grilled, peeled, seeded and chopped

1 clove garlic, chopped

2 Tbsp pine nuts

1 cup chopped cilantro leaves

3 Tbsp grated Parmesan

cup extra-virgin olive oil

1 tsp kosher salt

1 tsp freshly grated pepper

Mahi mahi

4 mahi mahi fillets (8 oz each)

4 tsp olive oil

Barbecue rub

cilantro leaves

Directions

Barbecue Rub

1. Combine all the rub ingredients in a small bowl.

Yellow Pepper-Cilantro Pesto

1. 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.

Mahi mahi

1. 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.

See more: Fish, Cheese, Vegetables, Lunch, Dinner