Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

93 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
CookinginFL
Recipe by  CookinginFL

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (93)

Rate This Recipe
Mari Mari
36

Mari Mari

Goodness that is a tasty dish! It's not a triple threat (fast,easy,tasty) but the incredible flavor still warrants the 5star rate. When the family came to the table my husband said it looks like restaurant food with the presentation. The flavor did not let us down. Prep time wasn't accurate for me. This recipe is not hard but a bit time consuming. I will use this recipe again for a "sit-down" dinner party. I would very likely make the pesto and red pepper sauce ahead of time and warm just before serving.

Alicia I.
20

Alicia I.

We thought it was wonderful! We kind of just made it with what we already had in the refrigerator. We omitted roasted red peppers (didn't have them) and substituted the walnuts with pecans. Makes a very rich sauce. Yum.

Rachel
16

Rachel

I screwed up this recipe and combined all the ingredients making a single sauce instead of a base sauce and pesto. Despite my mistake, this recipe was amazing! I can't wait to try it again, the right way this time.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 341 cal
  • 17%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 9.5 g
  • 3%
  • Protein
  • 35.6 g
  • 71%
  • Cholesterol
  • 134 mg
  • 45%
  • Sodium
  • 766 mg
  • 31%

Based on a 2,000 calorie diet

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