Petitchef

Bobby flay's barbequed mahi with cilantro pesto

Main Dish
4 servings
7 min
10 min
Very Easy
Made the pesto with cilantro, parsley, pine nuts, garlic and parmesan and of course olive oil, love this pesto and use it again on something else. Any other fish should work well with this rub, try it on salmon next time!Enjoy.

Ingredients

Number of serving: 4

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

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.
  • Step 3 - Bobby Flay's Barbequed Mahi with Cilantro Pesto
    Heat grill (or grill pan) to high. Brush each fillet on both sides with oil.
  • Step 4 - Bobby Flay's Barbequed Mahi with Cilantro Pesto
    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.

Photos

Bobby Flay's Barbequed Mahi with Cilantro Pesto, photo 1Bobby Flay's Barbequed Mahi with Cilantro Pesto, photo 2Bobby Flay's Barbequed Mahi with Cilantro Pesto, photo 3





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