Jerk Rub Grilled Mahi Mahi with Sweet Pepper Pesto

This one has been a family favorite for a while now. It has even been requested for special occasions, like my daddy’s birthday:) They don’t even mind how many “green” things are in it;) So it is an excellent recipe for getting more green things into your family’s mouth while keeping a smile on their faces!! My Jerk Rub Grilled Mahi Mahi with Sweet Pepper Pesto was inspired by one of the greats, Mr. Bobby Flay. He calls his Barbecued Mahi Mahi with Yellow Pepper Cilantro Pesto. My version uses more of a “jerk” rub and I have done it with both green and yellow peppers. The yellow peppers make the pesto a bit sweeter but the farmer market had a deal on the green ones so that’s what we got. I just LOVE a good deal:) And I would say “10 for $1” is a GREAT DEAL!!!

Prep your peppers for the broiler or if you are luckier than I and have a gas stove you can put roast your peppers right on your burner.

Gabbi’s helping:)

Nice and charred up!!

Hello sweet pepper pesto! You are so yummy:)

Homemade jerk rub is actually pretty simple…

Rub-a-dub-dub four mahi’s in the tub…

Jerk Rub Grilled Mahi Mahi with Sweet Pepper Pesto over brown rice = YUMMO!

5.0 from 1 reviews

Jerk Rub Grilled Mahi Mahi with Sweet Pepper Pesto

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Becky

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.

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