Grilled Mahi Mahi With Yellow Pepper-Cilantro Pesto

I made this recipe a while back from Foodnetwork by Bobby Flay. The yellow pepper-cilantro pesto topping is just marvelous.

• Ready In: 27 mins
• Serves: 4

Ingredients

• The Rub

• 2  tablespoons  spanish paprika
• 1  tablespoon dried ancho chile powder or 1  tablespoon  dried chipotle powder
• 2  teaspoons ground cumin
• 2  teaspoons brown sugar
• 1  teaspoon  achiote powder or 1  teaspoon arbol chile, powder
• 1  teaspoon kosher salt (not table salt)
• 1  teaspoon fresh coarse ground black pepper

• Yellow Pepper-Cilantro Pesto

• 2  large yellow bell peppers, grilled, peeled, seeded and chopped
• 1  garlic clove, chopped
• 2  tablespoons walnuts or 2  tablespoons pine nuts
• 1  cup  chopped fresh cilantro leaves
• 3  tablespoons  grated parmesan cheese
• 1⁄2 cup olive oil
• 1  teaspoon kosher salt (not table salt)
• 1  teaspoon  freshly grated pepper

• Mahi Mahi

• 4  mahi mahi fillets, 8 ounces each
• 4  teaspoons olive oil

Directions

1. Combine all the rub ingredients in a small bowl.
2. To make the pesto, place peppers, garlic, walnuts or 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. Set aside.
3. Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto.