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Grilled Mahi-Mahi with Spicy Pepper Basil Sauce is a healthy dinner recipe that is perfect for summer grilling, family BBQs or any outdoor entertaining! Enter the Mezzetta Bold, Bright Summer Giveaway for a chance to win a $500 Summer Grilling Kit –> HERE <– #BoldBrightSummer #ad
Before we get to today’s tasty summer grilling recipe, I wanted to share with you more about the Mezzetta Bold, Bright Summer Giveaway because I love y’all so much!! I would be thrilled is one of you were to win the Grand Prize which is valued at over $500!!
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Grand Prize (1): Weber® Spirit® E-310™ gas grill (ARV $499.00) + Weber® 3 Piece Tool Set (ARV $22.99) + 5 jars of Mezzetta Peppers + Summer Entertaining Kit (Cooler, Wooden Cutting Board, Apron, Towel, Beachball)
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Runner-ups (10): Weber® ORIGINAL KETTLE® 18” charcoal grill (ARV $79.00) + Weber® 3 Piece Tool Set (ARV $22.99) + 5 jars of Mezzetta Peppers + Summer Entertaining Kit (Cooler, Wooden Cutting Board, Apron, Towel, Beachball)
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ENTER HERE between May 15th – July 15th, 2016
Today is the first day of summer, “officially,” but for us it has felt like summer for several weeks now. We love to grill during the warmer months and we have an abundance of mahi in the freezer because a friend caught a TON of fresh mahi on his last fishing trip and was generous enough to share 🙂 We love mahi and nice thick pieces are perfect on the grill but I wanted to really elevate the mahi this time so I came up with my Spicy Pepper Basil Sauce!
The secret ingredients for this awesome sauce is Mezzetta peppers!! Mezzetta Peppers are the #1 jarred peppers in the U.S.! They are harvested at the peak of ripeness from local farmers around the world to bring the delicious flavors to life with their proprietary brines! I used fresh garlic, the Roasted Red Bell Peppers, the Deli-Sliced Hot Jalapeño Peppers, the Deli-Sliced Mild Pepper Rings and a bunch of fresh basil from my garden to whip up this delicious sauce using my food processor. It was super quick and easy !! We loved the flavor punch that it brought to the dish 🙂 If you aren’t into spicy food (and this wasn’t really too spicy), you could sub the Deli-Sliced Tamed Jalapeño Peppers. But we love a nice kick to our foods so I went with the spicy route.
My original plan was to grill this mahi dish on the outdoor grill one evening for the family, but Mother Nature foiled those plans with one of our famous South GA summer afternoon/evening thunderstorms! So quick change of plans and I had to grill inside on my indoor grill/panini press (here is the one that I have and love: http://amzn.to/28JjZA9).
We really needed the rain, so I couldn’t complain and the dish was a hit with the family!! I served the grilled mahi-mahi over a bed of brown rice with a simple green salad topped with croutons, feta cheese and Mezzetta Golden Greek Pepperoncinis. For a super simple dressing, I used a little of the brine from the Golden Greek Pepperoncinis and a drizzle of olive oil. YUM!!
I kept the grilled mahi-mahi pretty simple by seasoning it only with a little grill seasoning, so that I could let the bold, bright flavors of the sauce really shine through!! This recipe does make more sauce than you need, so will definitely have plenty to freeze for later. You can follow the same method that I use for pest. The post where I go into detail on that process is HERE.
One last reminder…Enter the Mezzetta Bold, Bright Summer Giveaway for a chance to win a $500 Summer Grilling Kit –> HERE <–
And finally…Here is your recipe for Grilled Mahi-Mahi with Spicy Pepper Basil Sauce:
- 3 cloves fresh garlic, peeled
- 2 jars (16 oz. each) MezzettaRoasted Red Bell Peppers, drained
- ⅓ cup Mezzetta Deli-Sliced Tamed or Hot Jalapeño Peppers, drained
- ⅓ cup Mezzetta Deli-Sliced Mild Pepper Rings
- Handful of fresh basil leaves
- Sea salt and fresh ground pepper, to taste.
- 6 mahi-mahi filets (thicker filets work best on the grill - I used ones about an inch thick)
- Your favorite grill seasoning (I used Montreal steak seasoning)
- Place the garlic in the bowl of a food processor or blender. Pulse until it is finely chopped and is no longer flying around the bowl. Scrape down the sides of the bowl.
- Add red peppers, jalapeño peppers, mild pepper rings and basil to the bowl. Process until a thick, but pourable sauce forms.
- Scrape down the sides of the bowl, season with salt and pepper and pulse a couple more times to finish.
- Preheat the grill to medium-high
- Season filets with grill seasoning on both sides.
- Spray the grill grates with non-stick grilling spray and place the filets on the grill.
- Grill for 4 - 6 minutes and then flip fish.
- Grill on the other side for approximately 4 -5 more minutes, or until the fish is cooked through (it will be opaque and no longer translucent)
- Remove from grill.
- Serve over brown rice and spoon the red pepper sauce over the top.
- Add a simple green salad on the side, if desired.
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Yum! One of the first meals my husband made for me when we were dating was scallops with a fantastic roasted red pepper sauce so I’ve got a soft spot for it- yours looks wonderful!
Thank you!! We really enjoyed it 🙂 I hope you will try it and please let me know if you do 🙂
I love to make grilled fish especially in the summer and this pesto sound like the perfect compliment to the Mahi Mahi. I am pinning this for later!
Yum, look at all that tasty goodness!! I have never tried Mahi Mahi but girl this is making my mouth water!
We love Mahi! What a great way to prepare it!