Best 3 Barbecued Mahi Mahi With Yellow Pepper Cilantro Pesto Recipes

Embark on a culinary journey to the tropics with our tantalizing Barbecued Mahi-Mahi with Yellow Pepper Cilantro Pesto, a dish that sings with vibrant flavors and textures. Picture perfectly grilled mahi-mahi fillets, their delicate flesh infused with smoky aromas, nestled atop a vibrant yellow pepper cilantro pesto that bursts with freshness. This delectable creation is complemented by two additional enticing recipes: a tangy and sweet Grilled Pineapple Salsa and a creamy Avocado Cilantro Lime Sauce. Prepare to transport your taste buds to a tropical paradise with every bite of this flavor-packed extravaganza.

Here are our top 3 tried and tested recipes!

GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO

Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto image

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.

Provided by CookinginFL

Categories Seafood Fish Mahi Mahi

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup white wine
1 shallot, minced
2 tablespoons shredded Parmesan cheese
2 cloves garlic
⅓ cup chopped walnuts
1 tablespoon extra-virgin olive oil
¼ cup packed fresh cilantro leaves
⅛ 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
⅛ teaspoon ground black pepper
¼ teaspoon salt

Steps:

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 : Calories 341.1 calories, Carbohydrate 9.5 g, Cholesterol 134.2 mg, Fat 15.2 g, Fiber 1.5 g, Protein 35.6 g, SaturatedFat 3.8 g, Sodium 668.9 mg, Sugar 3.4 g

GRILLED MAHI MAHI WITH YELLOW PEPPER-CILANTRO PESTO

Grilled Mahi Mahi With Yellow Pepper-Cilantro Pesto image

I made this recipe a while back from Foodnetwork by Bobby Flay. The yellow pepper-cilantro pesto topping is just marvelous.

Provided by gailanng

Categories Mahi Mahi

Time 27m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons spanish paprika
1 tablespoon dried ancho chile powder or 1 tablespoon dried chipotle powder
2 teaspoons ground cumin
2 teaspoons brown sugar
1 teaspoon achiote powder or 1 teaspoon arbol chile, powder
1 teaspoon kosher salt (not table salt)
1 teaspoon fresh coarse ground black pepper
2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 garlic clove, chopped
2 tablespoons walnuts or 2 tablespoons pine nuts
1 cup chopped fresh cilantro leaves
3 tablespoons grated parmesan cheese
1/2 cup olive oil
1 teaspoon kosher salt (not table salt)
1 teaspoon freshly grated pepper
4 mahi mahi fillets, 8 ounces each
4 teaspoons olive oil

Steps:

Combine all the rub ingredients in a small bowl.
To make the pesto, place peppers, garlic, walnuts or 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. Set aside.
Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon 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 tablespoons of the pesto.

Nutrition Facts : Calories 549.5, Fat 37.6, SaturatedFat 5.8, Cholesterol 152.2, Sodium 1151.2, Carbohydrate 13.2, Fiber 3.5, Sugar 2.9, Protein 41.9

GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO

Grilled Mahi Mahi With Roasted Pepper Sauce and Cilantro Pesto image

Make and share this Grilled Mahi Mahi With Roasted Pepper Sauce and Cilantro Pesto recipe from Food.com.

Provided by RavynLoony

Categories Mahi Mahi

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup white wine
1 shallot, minced
2 tablespoons shredded parmesan cheese
2 garlic cloves
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 peppers, drained
4 (6 ounce) mahi mahi fillets
salt & fresh ground pepper
1 tablespoon butter
1/8 teaspoon ground black pepper
1/4 teaspoon salt

Steps:

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.

Tips and Conclusion

Tips:

To ensure the fish cooks evenly, use a grill or grill pan that is large enough to accommodate the mahi-mahi fillets without overcrowding.
If you don't have a grill or grill pan, the mahi-mahi can also be baked in the oven at 400°F for 15-20 minutes, or until cooked through.
The yellow pepper cilantro pesto is a great way to add flavor to the mahi-mahi. If you don't have time to make the pesto from scratch, you can use a store-bought pesto instead.
Serve the mahi-mahi with your favorite sides, such as rice, potatoes, or vegetables.

Conclusion:

Barbecued mahi-mahi with yellow pepper cilantro pesto is a delicious and easy-to-make dish that is perfect for a summer cookout. The fish is grilled to perfection and the pesto adds a bright and flavorful touch. This dish is sure to be a hit with your friends and family.