Mahilitious! Pan Seared Mahi Mahi With Roasted Red Pepper and Cilantro Pesto
If you’ve never had Mahi Mahi, you’re in for a treat. The flavor is a bit milder than swordfish but a bit stronger than cod or other mild white fish. If you’ve never had swordfish or cod then I would describe it as distinct, mild and slightly sweet but the biggest taste influence is how it’s cooked. As far as the texture is concerned, it is a firm-fleshed fish suitable for marinating and grilling and you can prepare it on the grill as opposed to pan searing as I describe below.
The red pepper and cilantro pesto adds color and texture to this flavorful dish. Serve with yellow rice and your favorite vegetable for a fast and delicious dinner.
Can’t find Mahi Mahi, no problem, you can substitute any whitefish, like cod or even swordfish.
Prep Time: 20 Minutes Cook Time: 20 Minutes (but not all this time is for the fish!)
6 6 oz Mahi Mahi fillets
1/2 cup white wine
1 shallot, minced
2 Tablespoon shredded parmesan
4 cloves garlic
1/3 cup chopped pecans
1 Tablespoon extra-virgin olive oil
1/4 cup fresh cilantro leaves, packed
1/4 teaspoonblack pepper
1 16 oz jar roasted red peppers
1 Tablespoon butter
Salt, black pepper and/or other seasoning, like blackened, to taste
1) Lightly rub Mahi Mahi with some extra-virgin olive oil and black pepper. You can add more or less or use blackened seasoning for more kick. Cover and place in refrigerator until Step
1) Place the wine and minced shallot in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and let the liquid reduce by about half, approximately 4 minutes. Remove from heat and set aside.
2) Place the Parmesan cheese, garlic, and pecans into a food processor and process until finely chopped. Add the olive oil, cilantro, and 1/4 teaspoon black pepper then process until smooth. Remove from the food processor and set aside. If pesto is took thick you can stir in a little more olive oil.
3) Place the roasted red peppers into the food processor, pour in the wine and shallot reduction and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes.
4) Remove roasted red peper sauce from heat. Whisk the butter, 1/4 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Replace lid on pan to keep warm.
5) Preheat a cast iron skillet to medium-high heat and sear the Mahi Mahi on one side for 3 minutes. Don’t touch or move it during this time, the fish is searing and picking up flavor. Carefully flip the filets, reduce the heat to medium and cook until it flakes easily with a fork. Don’t overcook.
Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce then top with the cilantro pesto to serve. Serve with your favorite rice and vegetable. Enjoy!