Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto
Elevate your seafood game with this Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto, a dish that’s as flavorful as it is vibrant. Tender Mahi Mahi fillets are perfectly grilled to flaky perfection and paired with a sweet and smoky roasted red pepper sauce, made velvety with a touch of heavy cream. Adding a fresh, herbaceous twist is a zesty cilantro pesto, bursting with aromatic cilantro, nutty pine nuts, and tangy lime juice. With its balance of smoky, creamy, and bright flavors, this recipe is as stunning on the plate as it is on the palate. Perfect for a summer cookout or an elegant dinner, this dish is ready in under an hour and is sure to impress seafood lovers everywhere.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Mahi Mahi fillets
- 6 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 large Red bell peppers
- 4 pieces Garlic cloves
- 0.25 cup Heavy cream
- 2 cups Fresh cilantro leaves
- 0.25 cup Pine nuts
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Lime juice
- 2 tablespoons Water
Instructions
Preheat your grill to medium-high heat. Brush the Mahi Mahi fillets with 2 tablespoons of olive oil and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
Roast the red bell peppers directly over an open flame or in an oven under the broiler, turning frequently, until the skins are charred and blistered. Place the roasted peppers in a bowl, cover tightly with plastic wrap, and let rest for 10 minutes.
Peel the skins off the roasted red peppers, remove the seeds, and roughly chop them. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic cloves and sauté for 2-3 minutes until fragrant and slightly golden.
Transfer the roasted peppers, sautéed garlic, and heavy cream to a blender or food processor. Blend until smooth. Add salt to taste and set the sauce aside.
To make the cilantro pesto, combine cilantro leaves, pine nuts, Parmesan cheese, 3 tablespoons of olive oil, lime juice, water, and 1/2 teaspoon of salt in a blender or food processor. Blend until smooth, adding additional water if needed to achieve your desired consistency.
Grill the Mahi Mahi fillets for 3-4 minutes per side, or until they are cooked through and have nice grill marks. The fish should flake easily with a fork.
To serve, spoon a generous amount of roasted red pepper sauce onto each plate. Place a grilled Mahi Mahi fillet on top and drizzle with cilantro pesto. Garnish with additional cilantro leaves or a squeeze of lime, if desired. Enjoy!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 46% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.5 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
