Grilled Mahi Mahi with Red Pepper & Cilantro Pesto

• 2 whole Roasted Red Peppers, Chopped
• 3 Tablespoons Slivered Almonds, Toasted
• 1 clove Garlic, Chopped
• 13 cups Chopped Cilantro
• 3 Tablespoons Grated Parmesan Cheese
• 1- 1/2 teaspoon Freshly Squeezed Lime Juice
• 1/4 cups Extra Virgin Olive Oil
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 2 teaspoons Packed Brown Sugar
• 1- 1/2 teaspoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 18 teaspoons Chipotle Chile Powder
• 4 whole Fillets (6 Oz. Each) Mahi Mahi
• 4 teaspoons Olive Oil

1. The pesto: Place roasted red bell peppers in the bowl of a food processor.
2. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice.
3. Pulse until combined.
4. While the food processor is running, slowly pour in 1/4 cup olive oil.
5. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Set the pesto aside.
7. The mahi mahi: In a small bowl, combine brown sugar, cumin, 1 teaspoon salt, 1 teaspoon pepper, and chipotle chile powder.
8. 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.
9. Heat the grill to high and lay the fillets rub-side down on the grill.
10. Cook until a crust forms, about 2 to 3 minutes.
11. Do not try to move the fish too soon or the crust will tear.
12. Flip each fillet and cook for an additional 3 to 4 minutes, or until the fish is barely cooked through.
13. Serve each mahi mahi fillet with several tablespoons of the pesto.

red peppers, clove garlic, cilantro, parmesan cheese, freshly squeezed lime juice, olive oil, kosher salt, freshly ground black pepper, brown sugar, ground cumin, kosher salt, freshly ground black pepper, chile powder, olive oil

Taken from tastykitchen.com/recipes/main-courses/grilled-mahi-mahi-with-red-pepper-cilantro-pesto/ (may not work)