Bobby flay's barbequed mahi with cilantro pesto

Ingredients

1) Barbecue Rub:

• 2 table spoons Spanish paprika
• 1 table spoon ancho chile powder
• 2 tea spoons ground cumin
• 2 tea spoons dark brown sugar
• 1 tea spoon chile de arbol powder
• tea spoon kosher salt
• 1 tea spoon coarsely ground black pepper

2) Cilantro Pesto:

• 1 clove garlic, chopped
• 2 table spoons pine nuts
• 1 cup chopped fresh cilantro leaves
• 1/2 cup chopped fresh flat leaf parsley leaves
• 3 table spoons grated Parmesan
• 1/2 cup extra-virgin olive oil
• 1 tea spoon kosher salt
• 1 tea spoon freshly grated pepper

3) Mahi-mahi:

• 4 Mahi-mahi fillets,
• 8 ounces each
• 4 teaspoons olive oil
• Barbecue Rub
• Cilantro leaves

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Preparation

• 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 (or grill pan) to high. Brush each fillet on both sides with oil.
• Rub 1 side of each fillet with 1 table spoon 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 table spoons of the pesto and garnish with cilantro leaves.

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