Grilled Mahi Mahi with Cilantro-Ginger Pesto
Make a quick culinary escape to the tropics with this light, fresh and healthy Grilled Mahi Mahi with Cilantro-Ginger Pesto! Great for a weeknight or date night, it's ready in about 30 minutes!
Servings: 2
Ingredients
- 2 fillets (6-8 ounce) mahi mahi skinned, bones and bloodline removed
- 2 tablespoons lime juice divided, plus more as needed
- Salt
- 2 bunches cilantro thoroughly washed and dried, with stems
- 1 large jalapeno pepper seeded if desired
- 2 tablespoon minced ginger approximately a 1-inch piece from a thick hand
- 3 cloves garlic chopped
- 1/2 cup macadamia nuts raw or roasted and salted
- 1/2 cup canola oil or vegetable oil, plus more for grill pan
- Freshly ground black pepper to taste
- Hot, cooked jasmine rice for serving
- Lime wedges for serving
Instructions
- Place the mahi-mahi in a small bowl and cover with cold tap water. Add 1 tablespoon lime juice and 1/2 teaspoon salt. Let that sit for 10 minutes while making the pesto.
- Combine the cilantro, jalapeno, ginger, garlic, lime juice, macadamia nuts and canola oil in a food processor. Process until smooth. Adjust seasoning with additional lime juice and salt and black pepper to taste.
- Brush a grill pan with canola or vegetable oil and heat over medium-high heat.
- Season the mahi-mahi fillets with salt and black pepper.
- Place the side that had the skin on the grill pan and cook for 4-5 minutes or until you can see the edges of the fish becoming translucent.
- Flip the fish and continue cooking another 3-4 minutes or until fish flakes easily with a fork, being careful to not overcook.
- Serve over hot, cooked jasmine rice. Spoon the pesto over the fish. Serve with lime wedges on the side.
Notes
SUBSTITUTIONS:
- Any white flaky fish, such as halibut, sea bass, cod, grouper, etc., can be used.
- The pesto is also great with chicken!
- Place fish in a light, slightly acidic brine for a short period–10 to 15 minutes is enough–otherwise, the acid may “cook” the fish. Salt has a powerful chemical ability to retain juices within fish and meat during cooking and the mild acidity will help neutralize anything “fishy” taste.
- The pesto can be made ahead 1 day. Refrigerate until needed.
Nutrition
Serving: 1 | Calories: 756kcal | Carbohydrates: 9g | Protein: 4g | Fat: 82g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 55g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 251mg | Fiber: 4g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 2mg