Baked Mahi Mahi with Bell Pepper and Cilantro Pesto

This is a light, healthy, and delicious dish. The pesto is full of sweet, sharp, and clean flavors. I think I might be on a pesto kick, but it really is so rewarding figuring out new combinations. The sauce is versatile and would work well with both poultry and shellfish, such as scallops. I paired it with a chilled glass of Rose, for the perfect summertime dinner.

Makes 2 Servings

  • Ingredients:
  • 2 Mahi Mahi Fillets about 4-6 Ounces each
  • 1 1/2 Cups Bell Pepper, Sliced ( I used Yellow)
  • 1 Cup Fresh Cilantro
  • 2 Garlic Cloves, Peeled
  • 1/2 Cup Pine Nuts
  • 1/2 Cup Parmesan Cheese, Grated
  • 1/3 Cup Extra Virgin Olive Oil
  • 2 tsp. Lime zest
  • The juice of 1 lime
  • 1 tsp Kosher Salt, Plus more for seasoning
  • 1/2 tsp. Freshly Ground Black Pepper, Plus more for seasoning


  • Preheat oven to 450 Degrees F
  • Line a Baking sheet with parchment paper.
  • Season the Mahi Mahi with salt and pepper.
  • Bake until cooked through, and firm to touch, about 12-15 minutes.
  • Meanwhile, Place the garlic, pine nuts, and lime zest into a food processor or blender. Blend until combined.
  • Add in the bell pepper, Parmesan cheese, Cilantro,lime juice, and salt and pepper. Blend together until smooth,
  • With the food processor or blender still running, slowly add the olive oil until well combined. Taste and then season with salt and pepper if necessary.
  • Place the baked Mahi Mahi on to plates, and drizzle the pesto over the top. Serve Immediately.