Grilled Mahi Mahi with Coriander Pesto

    40 min

    This is an elegant dish that will knock the socks off any dinner guest. Mahi mahi fillets are grilled on the barbecue, set on top of a roasted red pepper sauce and served with fresh coriander pesto. This recipe can be adapted to accommodate any other fish.

    118 people made this

    Serves: 4 

    • 125ml white wine
    • 1 shallot, finely chopped
    • 2 tablespoons grated Parmesan cheese
    • 2 cloves garlic
    • 40g chopped walnuts
    • 1 tablespoon extra-virgin olive oil
    • 4 tablespoons fresh coriander leaves
    • 1/8 teaspoon ground black pepper
    • 250g roasted red peppers
    • 4 (175g) fillets mahi mahi fish
    • salt and ground black pepper to taste
    • 15g butter
    • 1/8 teaspoon ground black pepper
    • 1/4 teaspoon salt

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat barbecue for medium-high heat.
    2. Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to the boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
    3. Place the Parmesan cheese, garlic and walnuts into a food processor; process until finely chopped. Add the olive oil, coriander and 1/8 teaspoon black pepper; process until smooth. Remove the coriander pesto from the food processor and set aside.
    4. Place the red peppers into the food processor, pour in the wine reduction and process until smooth. Pour the entire mixture back into the saucepan and bring to the boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
    5. Cook the mahi mahi on the preheated barbecue until the fish is golden and flakes easily with a fork, about 4 minutes per side.
    6. Whisk the butter, 1/8 teaspoon black pepper and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce and top with the coriander pesto to serve.

    Alternative cooking methods

    The fish fillets can also be cooked under the grill or in a frying pan.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (102)


    Goodness that is a tasty dish! It's not a triple threat (fast,easy,tasty) but the incredible flavor still warrants the 5star rate. When the family came to the table my husband said it looks like restaurant food with the presentation. The flavor did not let us down. Prep time wasn't accurate for me. This recipe is not hard but a bit time consuming. I will use this recipe again for a "sit-down" dinner party. I would very likely make the pesto and red pepper sauce ahead of time and warm just before serving.  -  07 Jan 2008  (Review from Allrecipes US | Canada)


    We thought it was wonderful! We kind of just made it with what we already had in the refrigerator. We omitted roasted red peppers (didn't have them) and substituted the walnuts with pecans. Makes a very rich sauce. Yum.  -  30 Oct 2007  (Review from Allrecipes US | Canada)


    I screwed up this recipe and combined all the ingredients making a single sauce instead of a base sauce and pesto. Despite my mistake, this recipe was amazing! I can't wait to try it again, the right way this time.  -  19 Aug 2007  (Review from Allrecipes US | Canada)