recipe reviews for:

Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

“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 snapper, swordfish, trout, or chicken.”

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Reviewed: Apr. 30, 2013

I wish I had taken a photo. Beatiful colors especially if you serve this with yellow rice. This is also very simple to make as long as you have a good food processor. Unfortunately, while heating the grill, the dog ate my freshly caught mahi while unsupervised. The grocery store was out of mahi. My point? This recipe works great with tilapia a well!

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SoFlaGal528

Reviewed: Apr. 23, 2013

Yummy

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Michele

Reviewed: Apr. 17, 2013

We tried this recipe tonight because we had leftover roasted red peppers from Easter antipasto. I give it a 10 for looks, it was beautiful, but a 3 for taste. I don't think the different tastes complimented each other at all. The smokiness of the peppers was no good with the freshness of the pesto or the delicate taste of the fish. I will not do this dish again. I will try the sauce with other dishes however, because it was very good.

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burntbrat

Reviewed: Jan. 28, 2013

This was simple to make and had excellent flavor. Mahi Mahi wasn't available so I used sea bass but followed the recipe exactly. No changes needed!

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Dec. 31, 2012

SUPER YUM! This year, I decided to shake things up a bit and serve a seafood entree instead of the usual pasta for our Christmas Eve dinner. Both my parents, my husband and I were not disappointed in the least!!! Not only was this elegant AND delicious, it was very festive! The red pepper sauce and green pesto tied right into our holiday theme (and I didn't even plan it that way lol!). :) Despite the thermometer dipping below 32 degrees, my hubs grilled our filets on his Weber (but I think using an indoor grill would have worked just as well). Roasted asparagus, a (boxed) roasted red pepper / basil quinoa mix and rosemary foccacia bread rounded out our meal. I'm not sure this is BETTER than pasta (sorry, it's become a tradition I can't overlook...), but it's darn yummy for sure! Thanks for sharing your unique recipe, CookinginFL!!! :-)

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Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Jul. 25, 2012

This was mmm mmm good! So fresh. The pepper sauce went very well over a bed of brown rice. I added a little of the sauce to the water while cooking the brown rice. I have a some leftover pesto and sauce that I plan to use on chicken tomorrow. FYI this is the first time I've chose to write a review, it was that good!

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Nicki

Cooking Level: Expert

Home Town: The Woodlands, Texas, USA

Living In: Del Rio, Texas, USA

Reviewed: Jul. 13, 2012

As delicious as it was beautiful! I made the sauce and pesto a day ahead, so when my company arrived all I had to do was grill the fish and warm up the pepper sauce! Everyone raved!.....I did need to add more salt to the sauce than it called for--just my taste.

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dana

Reviewed: Apr. 26, 2012

this is the first time I'm rating a recipe but this was absolutely delicious! I used Tilapia instead of Mahi Mahi because I couldn't find any and I grilled it in the oven but it turned out perfect. The Roasted Pepper sauce with the Cilantro pesto go so well together my whole family was asking for more! thank you for sharing!

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Ana C

Cooking Level: Intermediate

Living In: Zurich, Zurich, Switzerland

Reviewed: Nov. 3, 2011

I have been searching for a great Mahi recipe and this by far is the best I have tried (with slight substitutions). We are not big fans of cilantro so I made the basil pesto instead. Still turned out great. Can't wait to make it again, it's so easy.

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Reviewed: Oct. 22, 2011

this recipe was really, really good. i replaced the shallot with onion simply because i couldn't locate a shallot. i also used a fresh red bell pepper. i cored and sliced it, then roasted it in the oven on 400 degrees F for about 20 minutes. fantastic!

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