Jerk Rubbed Mahi with Yellow Pepper Pesto
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 yellow bell pepper
  • 2 jalapeno peppers
  • ¼ cup dark brown sugar
  • 2 tbsp. cumin
  • 2 tbsp. chili pepper
  • 1 tbsp. chipotle chili pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. sea salt
  • 1 tsp. fresh ground pepper
  • 4 mahi-mahi filets (the thicker, the better for the grill)
  • 1 bunch cilantro, stems removed
  • ½ cup chopped pecans (or any other nut)
  • ½ cup parmesan cheese
Instructions
  1. Pre-heat the oven to low-broil. Chop the peppers length-wise and remove stems, ribs and seeds.
  2. Place cut-side down on a baking sheet and roast for approximately 20 minutes or until the skins are charred and the peppers are soft. Remove from the oven, place in a bowl covered in plastic wrap and set aside to cool.
  3. Preheat the grill for medium-high.
  4. In a small bowl, combine brown sugar, cumin, chili pepper, chipotle chili pepper, cayenne pepper, salt and pepper. Stir and mix well.
  5. Coat the mahi on all sides with the rub mix. Press the rub into the mahi to ensure that the rub adheres well.
  6. Take the cooled peppers and peel off as much of the charred skins as possible and place in a food processor. Add cilantro leaves, pecans and parmesan cheese. Process until thoroughly combined and smooth. Set aside.
  7. Grill the mahi approximately 4-5 minutes each side, or until opaque all the way through.
  8. Serve the mahi over a bed of brown rice and top with a generous spoonful of pesto. Enjoy!
Recipe by Becky's Best Bites at https://beckysbestbites.com/jerk-rubbed-mahi-yellow-pepper-pesto/