2. Barbecued Mahi-Mahi with Cilantro Pesto
INGREDIENTS
4-Mahi-Mahi fillets, 8-oz each.
4-teaspoons melted coconut oil.
2-teaspoons barbecue rub spice.
1-cup chopped cilantro.
INGREDIENTS – Cilantro Pesto
1-cup chopped cilantro.
2-large red bell peppers, julienned.
1-clove minced garlic.
3-tablespoons grated parmesan.
½-cup extra-virgin olive oil.
2-tablespoons toasted pine nuts.
1-teaspoon crushed Himalayan pink salt.
1-teaspoon cracked black pepper.
METHOD
Place all of the pesto ingredients into a food processor and pulse until combined. Heat the grill to high and brush the fish on either side with melted coconut oil. Rub half of the spices into each side of the fish and let the spice rest for 5-minutes.
Place the fish on the grill and cook for 2 to 3-minutes on each side until a crust forms. Remove from the grill and plate. Season with salt and pepper to taste. Top each filet with pesto and serve with lime wedges and chopped cilantro for garnish.
COOKING TIP: Don’t treat Mahi-Mahi like a steak. When grilling, it’s best to turn the fish frequently to prevent the flesh from burning or undercooking on one side.