Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 341.1

Use your grill to give the mahi mahi a lovely smokey aroma. The red pepper and cilantro pesto adds color and texture to this flavorful dish. Try serving with yellow rice or sugar snap peas for an amazing meal. You could easily adapt this recipe for other types of fish like snapper or swordfish.

Recipe Ingredients

  • ½ cup white wine
  • 1 shallot, minced
  • 2 tablespoons shredded Parmesan cheese
  • 2 cloves garlic
  • ⅓ cup chopped walnuts
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup packed fresh cilantro leaves
  • ⅓ teaspoon ground black pepper
  • 1 (12 ounce) jar roasted red bell peppers, drained
  • 4 (6 ounce) mahi mahi fillets
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • ⅓ teaspoon ground black pepper
  • ¼ teaspoon salt

Cooking Directions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
  3. 3 Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
  4. 4 Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
  5. 5 Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
  6. 6 Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Nutrition Facts

  • Calories 341.1
  • Carbohydrate 9.5 g
  • Cholesterol 134.2 mg
  • Fat 15.2 g
  • Fiber 1.5 g
  • Protein 35.6 g
  • Saturated Fat 3.8 g
  • Sodium 668.9 mg
  • Sugar 3.4 g


  1. We were slightly disappointed with this recipe. We followed the recipe pretty closely using home roasted red peppers and subbing half a red onion for the shallot. We grilled the mahi mahi on our Cuisinart Griddler. We thought the red pepper puree to be lacking and didn't go with the cilantro pesto on top (I - Read more ...
  2. This was excellent! I made it using what I had on hand. I did not have jarred bell peppers on hand. I had fresh mini bell peppers - a mixture of red orange and yellow. I roasted them myself and used those for the sauce. I also did not have any shallots but the sauce - Read more ...
  3. Wow my husband said this was 5 star restaurant quality! The only thing I changed was I sauteed the fish in a fry pan with a little side up at first. And the only reason why I did it that way was because my grill ran out of gas just as I was ready - Read more ...
  4. I made this for my hubby as he is the only one in our house that enjoys mahi mahi. He said if he could he would rate it a 10. I followed the directions to a "T".
  5. Amazing! The mixture of the two sauces with the fish is delicious! My whole family adored this dish
  6. Goodness that is a tasty dish! It's not a triple threat (fast easy tasty) but the incredible flavor still warrants the 5star rate. When the family came to the table my husband said it looks like restaurant food with the presentation. The flavor did not let us down. Prep time wasn't accurate for me. This - Read more ...
  7. This was fantastic!! Added a little more salt to the roasted pepper sauce but everything else was right on!! Will definitely make again!
  8. We thought it was wonderful! We kind of just made it with what we already had in the refrigerator. We omitted roasted red peppers (didn't have them) and substituted the walnuts with pecans. Makes a very rich sauce. Yum.
  9. I screwed up this recipe and combined all the ingredients making a single sauce instead of a base sauce and pesto. Despite my mistake this recipe was amazing! I can't wait to try it again the right way this time.
  10. I hope everyone enjoys this dish! If anyone could submit a photo I would really appreciate it thanks!