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Ingredients
  • subheading: Yellow Pepper-Cilantro Pesto:
  • 2 large yellow bell peppers, grilled, peeled, seeded and chopped
  • 1 clove garlic, chopped
  • 2 tablespoons pine nuts
  • 1 cup chopped fresh cilantro leaves
  • 3 tablespoons grated Parmesan
  • ½ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly grated pepper
  • subheading: “Barbecue” Rub:
  • 2 tablespoons Spanish paprika
  • 1 tablespoon ancho chile powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dark brown sugar
  • 1 teaspoon chile de arbol powder
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • subheading: Mahi-mahi:
  • 4 Mahi-mahi fillets, 8 ounces each
  • 4 teaspoons olive oil
  •  
  • Cilantro leaves
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