Recipe by CookinginFL
"Use your grill to give the mahi mahi a lovely smokey aroma. The red pepper and cilantro pesto adds color and texture to this flavorful dish. Try serving with yellow rice or sugar snap peas for an amazing meal. You could easily adapt this recipe for other types of fish like snapper or swordfish."
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shredded Parmesan cheese
extra-virgin olive oil
packed fresh cilantro leaves
ground black pepper
1 (12 ounce) jar
roasted red bell peppers, drained
4 (6 ounce)
mahi mahi fillets
salt and ground black pepper to taste
Goodness that is a tasty dish! It's not a triple threat (fast,easy,tasty) but the incredible flavor still warrants the 5star rate. When the family came to the table my husband said it looks like restaurant food with the presentation. The flavor did not let us down. Prep time wasn't accurate for me. This recipe is not hard but a bit time consuming. I will use this recipe again for a "sit-down" dinner party. I would very likely make the pesto and red pepper sauce ahead of time and warm just before serving.
We were slightly disappointed with this recipe. We followed the recipe pretty closely, using home roasted red peppers and subbing half a red onion for the shallot. We grilled the mahi mahi on our Cuisinart Griddler. We thought the red pepper puree to be lacking and didn't go with the cilantro pesto on top (I loved the taste of it by itself and I will make in the future for other dishes). Overall, this was not a cohesive dish and we won't be making it again.
We thought it was wonderful! We kind of just made it with what we already had in the refrigerator. We omitted roasted red peppers (didn't have them) and substituted the walnuts with pecans. Makes a very rich sauce. Yum.
I screwed up this recipe and combined all the ingredients making a single sauce instead of a base sauce and pesto. Despite my mistake, this recipe was amazing! I can't wait to try it again, the right way this time.
I hope everyone enjoys this dish! If anyone could submit a photo, I would really appreciate it, thanks!
This was excellent! I made it using what I had on hand. I did not have jarred bell peppers on hand. I had fresh mini bell peppers - a mixture of red, orange, and yellow. I roasted them myself and used those for the sauce. I also did not have any shallots, but the sauce was still very good. I can't wait to try it with the shallots next time! For the pesto sauce...I have a basil plant, so I made basil pesto using my regular pesto recipe. We made grilled asparagus to serve on the side. This will definitely be made again throughout the summer. My 4 year old even said "This is amazing, mommy!"
I made this for my hubby as he is the only one in our house that enjoys mahi mahi. He said if he could he would rate it a 10. I followed the directions to a "T".
Wow, my husband said this was 5 star restaurant quality! The only thing I changed was I sauteed the fish in a fry pan with a little butter...skin side up at first. And the only reason why I did it that way was because my grill ran out of gas just as I was ready to put it on. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 341
** Calories from Fat: 137
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