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

Instructions:

• 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.