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Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

SUBMITTED BY: CookinginFL PHOTO BY: SunnyByrd

"Use your grill to give the mahi mahi a lovely smokey aroma. The red pepper and cilantro pesto adds color and texture to this flavorful dish. Try serving with yellow rice or sugar snap peas for an amazing meal. You could easily adapt this recipe for other types of fish like snapper or swordfish."
RECIPE RATING:
The reviewer gave this recipe 23 stars. This recipe average a 4.7 star rating.
Read Reviews (22)
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup white wine
  • 1 shallot, minced
  • 2 tablespoons shredded Parmesan cheese
  • 2 cloves garlic
  • 1/3 cup chopped walnuts
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup packed fresh cilantro leaves
  • 1/8 teaspoon ground black pepper
  • 1 (12 ounce) jar roasted red bell peppers, drained
  • 4 (6 ounce) mahi mahi fillets
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt

DIRECTIONS

  1. Preheat an outdoor grill for medium-high heat.
  2. Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
  3. Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
  4. Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
  5. Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
  6. Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2007 by CookinginFL
I hope everyone enjoys this dish! If anyone could submit a photo, I would really appreciate... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2007 by Alicia I.
We thought it was wonderful! We kind of just made it with what we already had in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2007 by BOOGIEBLING
This was fantastic!! Added a little more salt to the roasted pepper sauce but everything else... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2007 by Rachel
I screwed up this recipe and combined all the ingredients making a single sauce instead of a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2008 by Joshua
Amazing! The mixture of the two sauces with the fish is delicious! My whole family adored this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by Mari Mari
Goodness that is a tasty dish! It's not a triple threat (fast,easy,tasty) but the incredible... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2007 by Kathy T
This recipe is incredible. Very easy to make, and my boyfriend raved all through dinner. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2008 by SunnyByrd
Excellent. The only changes I made were to add a little lemon to the pesto and the tuna and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2008 by LESLEYfromWI