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
• 2 large yellow bell peppers, grilled, peeled, seeded and chopped
• 1 clove garlic, chopped
• 2 tablespoons pine nuts
• 1 cup chopped fresh cilantro leaves
• 3 tablespoons grated Parmesan
• 1/2 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly grated pepper
• 4 mahi mahi fillets, 8 ounces each
• 4 teaspoons olive oil
• "Barbecue" Rub
• Cilantro leaves

1. Combine all the rub ingredients in a small bowl.
2. Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined.
3. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.
4. Heat grill to high.
5. Brush each fillet on both sides with oil.
6. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes.
7. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness.
8. 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, yellow bell peppers, clove garlic, nuts, cilantro, parmesan, extravirgin olive oil, kosher salt, freshly grated pepper, mahi, olive oil, rub, cilantro

Taken from www.foodnetwork.com/recipes/bobby-flay/barbecued-mahi-mahi-with-yellow-pepper-cilantro-pesto-recipe.html (may not work)