From DN Recipes by David Nagy · Food & Beverage

Grilled Mahi-Mahi with Cilantro – Ginger Pesto

Published

PREP TIME 20 mins  COOK TIME  10 mins  TOTAL TIME 30 mins  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
▢½ cup macadamia nuts - raw or roasted and salted
▢½ 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
  1. Place the mahi-mahi in a small bowl and cover with cold tap water. Add 1 tablespoon lime juice and ½ teaspoon salt. Let that sit for 10 minutes while making the pesto.
  2. 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.
  3. Brush a grill pan with canola or vegetable oil and heat over medium-high heat.
  4. Season the mahi-mahi fillets with salt and black pepper.
  5. 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.
  6. Flip the fish and continue cooking another 3-4 minutes or until fish flakes easily with a fork, being careful to not overcook.
  7. Serve over hot, cooked jasmine rice. Spoon the pesto over the fish. Serve with lime wedges on the side.