Seafood. Love it. Barbeque. Love it. Red peppers. Hate it.
This was a meal for my parents. My dad had gone off shore fishing and brought home a new type of fish: triggerfish. I didn’t have any of the fish this time, but by parents both loved the fish’s texture and liked the pairing with the red pepper pesto. I think Bobby Flay is cute, so on that alone, I would trust this recipe
2 tablespoons paprika
2 teaspoons cumin
2 teaspoons dark brown sugar
1 tablespoon chili powder
Kosher salt and ground black pepper, to taste
Red Pepper Pesto:
2 red peppers
1 clove garlic, chopped
2 tablespoons pine nuts
1 tablespoon dried cilantro
3-4 tablespoons Parmesan, grated
1/3-1/2 cup olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper.
4-6 fish fillets (such as mahi mahi, triggerfish)
Combine paprika, cumin, dark brown sugar, chili powder, salt, and pepper in a bowl. Set aside
Preheat grill. Roast red peppers for 5-10 minutes each side until skin is blackened, wrinkled, and soft. Remove from grill and allow to cool. Peel skin from pepper and discard. Remove the seeds and roughly chop.
Place peppers, garlic, pine nuts, dried cilantro, and Parmesan n a food process. Process until combined. With motor running, slowly add the olive oil and process. Add salt and pepper to taste.
Preheat the grill to high. Spray the grill with nonstick cooking spray. Rub the fish fillets with barbeque rub. Grill each fillet, about 2-3 minutes on the first side until slightly charred. Flip fillets and grill for 3-4 minutes. Fish should lightly flake. Serve with red pepper pesto on top.