Rebecca of Ezra Pound Cake makes the most of the Indian Summer with a smoky Southwestern Mahi Mahi from the surf-and-turf she made for her husband’s birthday. Her rendition of Bobby Flay’s Barbecued Mahi-Mahi with Yellow Pepper-Cilantro Pesto, made with "Spanish paprika, ancho chile powder, cumin, and chile de arbol powder" is "a lightning-quick, delicious entrée that takes less than 10 minutes on the grill."
After a glimpse at this picture, how can you not dive right in to the surf in this surf-and-turf?
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