As a blogger, I feel like I have become a certain creature of habit. Always check my blog page once a week for comments and always check foodgawker at least 2x a day to see the new updates. This habit has been going on for the better part of 6 months now.
Also on foodgawker there are certain blogs I am always drwan to. One is Ezra Pound Cake which is where I stole (wohahha....evil laugh) this amazing recipe for bbq'd mahi mahi with a scrumptious yellow pepper pesto, (I think she adapted it a la southwest king Bobby Flay).
Being that it is March break time for the kids in the great white north. We have happily planted ourselves (my son and I and all other aquainted step-siblings and parentals) in the sunny state of Florida. Where my father has happily let us invade his GORGEOUS "retirement" home.(Thanks Dad!!).
Anyways back to the fish. This recipe is simple. It has a rub, fish and some homemade pesto. I served ours with some peas and rice, uber Carribbean I thought, and some prosciutto wrapped asparagus. Mmmmmmmm.
BBQ'd Mahi Mahi with Roasted Yellow Pepper Pesto:
(adapted from Ezra Pound Cake and Bobbly Flay)
3 Tbsp cumin
3 Tbsp Paprika
1 Tbsp Salt
1 Tbsp BBQ sauce
1 tsp Black Pepper
6 - 8 ounce fillets of Mahi Mahi, cleaned
2 Yellow peppers, roasted and peeled
1 c. fresh basil or cilantro leaves or both
2 - 3 Tbsp roasted pine nuts
salt and pepper to taste
Put all the pesto ingredients, except olive oil in a food processor.
Turn on and slowly start drizzling olive oil into processor tunnel until you have a smooth paste or something slightly looser.
Combine rub ingredients and set aside.
Heat BBQ to high heat.
Oil both sides of fish.
Add rub to one side ( if skin is still on the add to the flesh side)
Place flesh side down on grill.
Cook for 3 - 4 minutes, till crust forms.
Flip and continue to cook for 3 -4 mintues till fish is opaque and starts to flake slightly.
Remove from grill, and serve with pesto.