Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto

• 2 tablespoons Spanish paprika
• 1 tablespoon ancho chile powder
• 2 teaspoons ground cumin
• 2 teaspoons dark brown sugar
• 1 teaspoon chile de arbol powder
• 1 teaspoon kosher salt
• 1 teaspoon coarsely ground black pepper
• Four 1/2 pound mahi mahi fillets
• 4 teaspoons olive oil
• Cilantro leaves
• Yellow Pepper-Cilantro Pesto

1. Heat your grill to high.
2. Make the "Barbecue" Rub by combining all the ingredients in a bowl.
3. Brush each mahimahi fillet on both sides with the oil.
4. Rub 1 side of each fillet with 1 tablespoon of the "Barbecue" Rub and grill, rubbed side down, until slightly charred and a crust has formed, 2 to 3 minutes.
5. Turn the fish and grill for 3 to 4 minutes longer, or until cooked to medium doneness.
6. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.

spanish paprika, chile powder, ground cumin, brown sugar, kosher salt, ground black pepper, mahi, olive oil, cilantro, yellow pepper

Taken from www.foodandwine.com/recipes/aspen-2005-barbecued-mahi-mahi-with-yellow-pepper-cilantro-pesto (may not work)