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Pesto Mahi-Mahi with Dipping Sauce

2 cups fresh cilantro leaves and stems
1 TBSP. soy sauce
1 tsp. black pepper
1 tsp. vegetable oil
1/2 tsp. sugar
3 garlic cloves
2 mahi-mahi fillets

Dipping Sauce:

1/2 cup sugar
1/4 cup water
1/4 cup white vinegar
1 TBSP. garlic, chopped
1/2 tsp. kosher salt
1 to 2 tsp. red pepper flakes

Process cilantro, soy sauce, black pepper, the sugar and garlic cloves in a food processor until minced.
Spread on both sides of the fish fillets to coat and let stand at room temperature 10 to 15 minutes.
Preheat grill to medium-high.
For the dipping sauce, combine the sugar, water, vinegar, garlic and salt in a small saucepan.
When sugar is dissolved, reduce heat to medium-low and simmer until the consistency of maple syrup, about 10 minutes.
Turn off heat, stir in the pepper flakes; set aside.
Lightly coat both sides of fish fillets with nonstick spray, then grill until cooked through and firm, 4 to 6 minutes per side.
Serve fish with rice, with dipping sauce on the side.
Serves 2.

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