Cilantro was on sale at the grocery store at 3 bunches for 99 cents so I could not resist. But what to do with all the cilantro?! Well, I made a little twist on traditional pesto as topping for some Mahi Mahi I had hiding in the freezer, boiled an ear of corn and cooked some quinoa for a simple but tasty dish!
Mahi Mahi fillets
1 tbs butter
1/4 cup cilantro
3 garlic cloves
1 small chili pepper (Anaheim or regular green chili)
olive oil – to taste
For the pesto, in a blender, put the cilantro, the whole garlic cloves, the chili pepper (cut into strips for better blending) and a little olive oil. I start with about 2 tbs, blend, then taste. I typically end up with maybe 7 or 8 tbs in whole, however I know folks who use more olive oil or less. It all depends on taste. Add a little black pepper too, as you see fit.
For the fish, sprinkle each side with a little pepper and cook in a skillet with the butter for about 4 minutes per side. Make sure you put the butter in the skillet first and let it melt and get hot to get a nice sear on your fish. Top the fish with the cilantro pesto! Use a lot if you love it or just a touch for a hint of flavor!
If you’d like to do the same sides I did, here’s what to do. Boil a cup of water with 1/2 a cup of quinoa. Cover and cook for 10 to 15 minutes, or until the water is absorbed. I added some fresh basil and a small, chopped shallot with some pepper. For corn, I broke a full ear in half and placed it in a pot of boiling water for 5 minutes. I let it sit in the hot water after 5 minutes as I finished with the fish, about another 2 or 3 minutes, so it all came together perfectly.
A bottle of Yellowtail Pinot Noir accompanied this quite well, and it’s a nice, inexpensive wine you can drink everyday without breaking the bank!