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Dinner Tonight: Mahi Mahi with Cilantro Pesto

The difficulty of making any Bobby Flay recipe, like this one, during the winter is how to translate his love of cooking on a blazing-hot grill into the confines of my kitchen. I absolutely love his use of chiles and acid, but even when it is warm, all I have is a little hibachi grill the size of a hubcap. Luckily, the broiler is a fine replacement, and even though it's still cold here in Chicago, I can indulge in a recipe that feels like a straight shot of summer.

Mahi mahi is already a delicious fish, but its intensity gets cranked here with the use of a rub and a pesto. The fairly standard barbecue rub is great, but it's the pesto that I really loved. Cilantro stands in for the standard basil, and the addition of the bell pepper makes it a touch sweet. I swapped the recommended yellow bell pepper for a red one because it's what I had on hand. I think the only real difference is that mine turned a tad pink. Oh well.

It might seem like a lot of ingredients, but five of them are spices, and most are pantry staples like garlic, olive oil, salt, and black pepper. Anyway, this nice reminder of the warmer weather is always welcome, especially when it is as balanced and flavorful as this one.

About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.

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