Grilled Mahi-Mahi with Spicy Pepper Basil Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
FOR THE 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.
FOR THE FISH
  • 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)
Instructions
FOR THE SAUCE
  1. 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.
  2. Add red peppers, jalapeño peppers, mild pepper rings and basil to the bowl. Process until a thick, but pourable sauce forms.
  3. Scrape down the sides of the bowl, season with salt and pepper and pulse a couple more times to finish.
FOR THE FISH
  1. Preheat the grill to medium-high
  2. Season filets with grill seasoning on both sides.
  3. Spray the grill grates with non-stick grilling spray and place the filets on the grill.
  4. Grill for 4 - 6 minutes and then flip fish.
  5. 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)
  6. Remove from grill.
  7. Serve over brown rice and spoon the red pepper sauce over the top.
  8. Add a simple green salad on the side, if desired.
Recipe by Becky's Best Bites at https://beckysbestbites.com/grilled-mahi-mahi-spicy-pepper-basil-sauce/