Summer Seafood: Mahi Mahi Barbecue with Cilantro Paste Recipe

Summer is a great season to enjoy the luscious varieties of seafood items. In fact, what can be tastier than having a seafood item straight from the shore to your table? The mahi mahi barbecue with cilantro paste from the Cooking Channel TV is the exact seafood item that you can totally enjoy this summer. Check out the recipe of this delish summer seafood:

Summer Seafood: Mahi Mahi Barbecue with Cilantro Paste

Tender and juicy mahi mahi barbecue.

Image via: Outback

Ingredients

4 servings

4 mahi mahi fillets (8 ounces each)

Olive oil (4 teaspoons)

Cilantro leaves

For Barbecue Rub

Chile de arbol powder (1 teaspoons)

Ancho chile powder (1 tablespoon)

Spanish paprika (2 tablespoons)

Black pepper (1 teaspoon; coarsely ground)

Ground cumin (2 teaspoons)

Kosher salt (1 teaspoon)

Dark brown sugar (2 teaspoons)

The cilantro paste has enhanced the preparation!

Image via: Ezra Pound Cake

Cilantro-Pepper Paste

Fresh cilantro leaves (1 cup; chopped)

2 large grilled and peeled yellow bell peppers (seeded and chopped)

Pepper (1 teaspoon; freshly grated)

Pine nuts (2 tablespoons)

Parmesan (3 tablespoons; grated)

1 clove garlic (chopped)

Kosher salt (1 teaspoon)

Extra-virgin olive oil (1/2 cup)

Preparation

• Heat the grill to a high heat.
• Take a small bowl and mix all the rub ingredients in it.
• Brush each mahi mahi fillet on both sides with olive oil. Use 1 teaspoons of the barbecue rub each to rub one side of each fillet.
• Now, place the fillets on the grill with the rubbed side down. Grill for 2 to 3 minutes or until the fillets are charred to some extent and a nice crust is formed.
• Now, turn the fillets over with the rubbed side up and grill until they are done to a medium level or for another 3 to 4 minutes. Remove them from the grill.

Tweak the recipe as per your taste.

Image via: Pinterest

To Make the Cilantro-Pepper Paste

• Take a food processor and put chopped cilantro, chopped yellow bell peppers, pine nuts, chopped garlic, and grated Parmesan into it. Process until all the ingredients are mixed together.
• With the processor still running, add extra-virgin olive oil to the mixture and process until emulsified. To taste, season the mixture with pepper and salt.
• Place each fillet in separate serving plates. Top with two or three tablespoons of the cilantro-pepper paste and garnish with cilantro leaves.

Serve with one or two sides of your choice.

Image via: Pittsburgh Magazine

This summer seafood recipe takes advantage of fresh summer flavors. The tender mahi mahi fillet is duly complemented with the unique cilantro-pepper sauce. The sauce has enhanced the taste of the already versatile mahi mahi fillets.

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