Mahi Mahi with Cilantro Pesto

IMG_2028Cilantro 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!


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