Bobby Flays fish:

Barbecued Mahi-mahi with Yellow Pepper-Cilantro Pesto


Yellow Pepper-Cilantro Pesto:

2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 clove garlic, chopped
2 tablespoons pine nuts
1 cup chopped fresh cilantro leaves
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly grated pepper
“Barbecue” Rub:


2 tablespoons Spanish paprika
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 teaspoons dark brown sugar
1 teaspoon chile de arbol powder
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
Mahi-mahi:

4 Mahi-mahi fillets, 8 ounces each
4 teaspoons olive oil
Cilantro leaves
1. For the Pesto: Place peppers, garlic, pine nuts, cilantro and cheese in a food processor. Process until combined. With the motor running, add the oil and process until emulsified. Season with salt and pepper, to taste.

2. For the Barbecue Rub: Combine all the rub ingredients in a small bowl.

3. For the Fish: 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. Cook until slightly charred and a crust has formed, about 2 to 3 minutes.

4. 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 and garnish with cilantro leaves.