Mahi Mahi with Roasted Red Pepper Sauce and Cilantro Pesto

I'm sure this recipe would work with any grillable fish; while the fish itself is delicious, the stars here are the roasted red pepper sauce and cilantro pesto. At the end of the meal, I ate the leftover sauce/pesto straight off my plate.

Served with some sauteed veggies and wild rice, this makes a well-rounded and healthy meal!

Grilled Mahi Mahi with Roasted Red Pepper Sauce and Cilantro Pesto

from AllRecipes

3-4 mahi mahi filets (recipe calls for 4, but we made 3 and managed to scarf up the sauce with no problems)

1/2 cup white wine

1 shallot, minced

2 tbsp grated Parmesan cheese

2 cloves garlic

1/3 cup chopped walnuts

1 tbsp olive oil

1/4 cup fresh cilantro

salt and freshly ground pepper

1 (12-oz) jar roasted red peppers, drained (or roast your own, about 2 peppers)

1 tbsp butter

Prepare rice (if serving).

Heat the wine and shallot in a saucepan to a boil over medium heat. Simmer and reduce by half (about 4 minutes). Set aside.

Place the cheese, garlic, and walnuts in a food processor and process until finely chopped. Add the oil and cilantro; pulse until smooth. Add pepper and salt to taste. Set aside.

Process the roasted red peppers and wine/shallot mixture until smooth. Pour back into the saucepan and bring to a boil; allow to simmer for a few minutes, then keep warm.

Sauté some veggies (we used asparagus and spinach) in a bit of garlic and olive oil until cooked/wilted/whatever they need to do. Season to taste.

Season the mahi mahi (or other fish) with salt and pepper, then grill to taste.

Right before serving, melt the butter into the roasted red pepper sauce and season to taste with salt and pepper.

Spread the roasted red pepper sauce on your plate, place the fish on top, then cover with cilantro pesto. Serve alongside rice and veggies.