Grilled Mahi Mahi with Red Pepper & Cilantro Pesto

Grilled Mahi Mahi with Red Pepper & Cilantro Pesto
Inspired by a recipe by Bobby Flay (in Food & Wine Magazine).

Pesto:
2 roasted red peppers, chopped (how to roast your own peppers)
3 tbsp slivered almonds, toasted
1 garlic clove, chopped
1/3 cup chopped cilantro
3 tbsp grated Parmesan cheese
1 1/2 tsp freshly-squeezed lime juice
1/4 cup extra-virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

The mahi mahi:
2 tsp (packed) brown sugar
1 1/2 tsp ground cumin
1 tsp kosher salt
1 tsp freshly ground black pepper
1/8 tsp chipotle chile powder
4 6-oz. mahi mahi fillets
4 tsp olive oil

The pesto:
Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined. While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.

The mahi mahi:
In a small bowl, combine brown sugar, cumin, salt, pepper, and chipotle chile powder. Rub each of four 6-ounce mahi mahi fillets with 1 teaspoon olive oil and rub 2 teaspoons of the rub mixture into one side of each fillet.

Heat the grill to high and lay the fillets rub-side down on the grill. Cook until a crust forms, about 2 to 3 minutes. Do not try to move the fish too soon or the crust will tear. Flip each fillet and cook for an additional 3 to 4 minutes, or until the fish is barely cooked through.

Serve each mahi mahi fillet with several tablespoons of the pesto.

Serves 4.