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.

Fish Tacos:

pound fresh mahi mahi, cut into 4-ounce fillets
2 tablespoons finely chopped fresh cilantro
1 garlic clove, finely chopped
2 tablespoons EVOO
Sea salt and freshly ground black pepper
1 tablespoon (about) canola oil, for brushing grill
8 corn tortillas
1/4 head green cabbage
2 avocados, peeled, pitted, thinly sliced
1/3 cup crema mexicana or stirred sour cream
1/3 cup fresh cilantro leaves
4 lime wedges


PICO DE GALLO:

2 ripe tomatoes, chopped
1/2 white onion, chopped
1 red jalapeño chile, seeded and finely chopped2
2 tablespoons fresh cilantro, chopped rough
2 tablespoons (about) fresh lemon juice


Lay the mahi mahi on a platter. Scatter the chopped cilantro and garlic over the fish, then drizzle with the olive oil. Gently massage the marinade into the fish and season with salt and pepper. Set aside to marinate for 30 minutes, or cover and refrigerate to marinate for up to 6 hours.

To make the pico de gallo: Stir the tomatoes, onion, jalapeño chile, and cilantro in medium bowl. Season to taste with lemon juice and salt; set aside at room temperature while finishing the tacos.

To make the tacos: Brush the grill grate with canola oil then place the fish on the grill. Cook until the fish is cooked through and opaque and golden brown with grill marks, about 3 minutes per side. Transfer the fish to a cutting board and let rest for 2 minutes.

Warm the tortillas on the grill heated through. Transfer the tortillas to a clean towel to keep warm.

Meanwhile, thinly slice the cabbage.

Slice the fish into 1-inch strips. Divide the fish among the warm tortillas.

Top with the cabbage, avocados, pico de gallo, and crema.

Scatter the cilantro leaves over the tacos. Serve with the lime wedges.