-
-
My review
Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto
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."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 341 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat an outdoor grill for medium-high heat.
- 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.
- 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.
- 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.
- Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
- 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.
Nutrition Facts
Per Serving: 341 calories; 15.2 g fat; 9.5 g carbohydrates; 35.6 g protein; 134 mg cholesterol; 669 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 102128 Ratings
-
-
-
-
-
Most helpful positive review
1/7/2008
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...
Most helpful critical review
8/2/2011
We were slightly disappointed with this recipe. We followed the recipe pretty closely, using home roasted red peppers and subbing half a red onion for the shallot. We grilled the mahi mahi on o...
Most helpful
Most positive
Least positive
Newest
1/7/2008
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...
10/30/2007
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. M...
8/19/2007
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 ...
7/7/2010
This was excellent! I made it using what I had on hand. I did not have jarred bell peppers on hand. I had fresh mini bell peppers - a mixture of red, orange, and yellow. I roasted them myse...
8/15/2008
I made this for my hubby as he is the only one in our house that enjoys mahi mahi. He said if he could he would rate it a 10. I followed the directions to a "T".
7/27/2007
I hope everyone enjoys this dish! If anyone could submit a photo, I would really appreciate it, thanks!
5/3/2009
Wow, my husband said this was 5 star restaurant quality! The only thing I changed was I sauteed the fish in a fry pan with a little butter...skin side up at first. And the only reason why I did ...
11/25/2007
This was fantastic!! Added a little more salt to the roasted pepper sauce but everything else was right on!! Will definitely make again!