Grilled MahiMahi with Roasted Pepper Sauce & Pesto
½ cup white wine
1 shallot, minced
2 T. shredded Parmesan cheese
2 cloves garlic
1/3 cup chopped walnuts
1 T. OLIVE MILL olive oil, such as Greek or cilantro
¼ cup packed fresh cilantro leaves
12 jar roasted red bell peppers, drained
4 – 6 oz. mahimahi fillets
Salt and pepper to taste
1 T. butter
1/8 t. salt and pepper
Preheat grill. Place the wine and shallot in a saucepan. Bring to a boil and reduce liquid by half. Remove from heat and set aside. Place the cheese, garlic and walnuts in a food process, process until finely chopped. Add oil, cilantro and process until smooth. Remove from food processor and set aside. Place the red peppers in food processor, pour in the wine reduction and process until smooth. Pour the mixture back in saucepan and simmer for 4 minutes. Meanwhile season both sides of fish with salt and pepper. Cook the mahimahi on grill until fish flakes, about 4 minutes per side. Whisk the butter, salt and pepper into red pepper sauce until smooth. Spoon sauce on plate, placing fish over sauce and top with cilantro pesto.