Jerk Rub Grilled Mahi Mahi with Sweet Pepper Pesto
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Jerk Rub
  • 1 tablespoons Spanish paprika
  • 1 tablespoon chipolte chile powder
  • 1 tablespoon chile powder
  • 1 tablespoon ground cumin
  • 2 tablespoon dark brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • Sweet Pepper Pesto
  • 2 large yellow or green bell peppers, roasted, peeled, seeded and chopped
  • 2 jalapenos, roasted, peeled, seeded and chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons pine nuts
  • 1 cup chopped fresh cilantro leaves
  • 3 tablespoons grated Parmesan
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly grated pepper
  • Mahi mahi
  • 4 mahi mahi fillets, 8 ounces each
  • 4 teaspoons olive oil
  • Jerk Rub
Instructions
  1. Wash and prep your veggies.
  2. Cut the tops off your bell peppers and scoop out the seeds and membranes. Chop in half and place on a cookie sheet or broiling pan.
  3. If you like things spicy, just toss the jalapenos straight on the pan with the bell peppers.
  4. If you would like to tone the heat leave down, cut the tops off your jalapenos and scoop out the seeds and membranes.
  5. Put your pepper under the broiler (or roast right on the burner of a gas stove) until the peppers are charred and blistered.
  6. Pull the peppers out of the oven and immediately cover the pan with plastic wrap.
  7. Let set for 10-15 and steam (this will make peeling them much easier).
  8. Peel your peppers. You don't have to be exact her, just get off as much as you can. Using your fingers is the easiest way.
  9. Place peppers, garlic, 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.
  10. Combine all the rub ingredients in a small bowl.
  11. Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon (or more if you like) of the jerk rub and flip over and do the same on the other side.
  12. Place on the grill top side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes.
  13. Turn the fish over and grill for 3 to 4 minutes longer or until no longer opaque and flakes easily.
  14. Top each fillet with a few tablespoons of the pesto and serve over brown rice.
Recipe by Becky's Best Bites at https://beckysbestbites.com/jerk-rub-grilled-mahi-mahi-with-sweet-pepper-pesto/