BBQ Golden Mackerel with Yellow Bell Pepper and Cilantro Pesto

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 4

This recipe yields mackerel that's juicy on the inside and crispy on the outside. The fish, infused with a savory spice blend, is perfectly complemented by the deep, complex flavor of the pesto. You'll likely need about twice the amount of sauce needed. However, any leftovers of this incredibly delicious pesto will be perfect for sandwiches, pasta, and other meats. Since you'll likely make this recipe more than once, you can freeze the sauce for later use. You can try substituting any chili pepper for the chili de árbol, and crushed almonds for the pine nuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Golden mackerel

4 fillets (250 g each) of golden mackerel (corifena, dorado, mahi-mahi)
4 tsp olive oil
Dry BBQ rub marinade, see ingredients below
Coriander leaves

Yellow Bell Pepper and Cilantro Pesto

2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 clove garlic, chopped
2 tablespoons pine nuts
1 cup chopped cilantro leaves
3 tbsp finely grated Parmesan
1/2 cup olive oil
1 teaspoon coarse salt
1 teaspoon ground black pepper

Dry BBQ marinade for rub

2 tbsp paprika
1 tbsp ancho pepper powder
2 tsp ground cumin
2 tsp. brown sugar
1 teaspoon chili de árbol pepper powder
1 teaspoon coarse salt
1 tsp. coarsely ground black pepper
Mix in a small bowl

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mahi-mahi, pesto sauce, sweet pepper, pine nuts, Parmesan cheese, pepper de arbol, ancho pepper, cumin, brown sugar, paprika, barbecue seasoning

Cooking the dish according to the recipe:

Place the bell pepper, garlic, pine nuts, cilantro, and cheese in a food processor and pulse until combined. With the processor running, pour in the olive oil and blend until emulsified. Season with salt and pepper to taste.
Heat the grill to high. Brush both sides of each fillet with olive oil and rub one side with 1 tablespoon of dry barbecue seasoning. Place the fish on the grill, seasoned side down. Grill until lightly charred and a crust forms, 2-3 minutes.

Turn the fish over and cook for another 3-4 minutes until medium-rare. Spoon a few tablespoons of pesto sauce over each fillet and garnish with cilantro leaves.

Categories:

recipe / Backyard Recipes / Summer dishes / Dinner / Grill, barbecue / Grilled fish / / European cuisine / Italian cuisine / Bobby Flay