Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto
1/2 cup white wine
1 shallot, minced
2 tablespoons shredded Parmesan cheese
2 cloves garlic
1/3 cup chopped walnuts
1 tablespoon extra-virgin olive oil
1/4 cup packed fresh cilantro leaves
1/8 teaspoon ground black pepper
1 (12 ounce) jar roasted red bell peppers, drained
4 (6 ounce) Mahi Mahi fillets
salt and ground black pepper to taste
1 tablespoon butter
1/8 teaspoon ground black pepper
1/4 teaspoon salt
Preheat
the oven to 350. Place the wine and shallot in a saucepan over
medium-high heat. Bring the mixture to a boil, then reduce the heat to
medium-low and reduce the liquid down by about half, about 4 minutes.
Remove from heat and set aside.
Place
the Parmesan cheese, garlic, and walnuts into a food processor; process
until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon
black pepper; process until smooth. Remove the cilantro pesto from the
food processor and set aside.
Place the red peppers into the food processor, pour in the wine
reduction, and process until smooth. Pour the entire mixture back into
the saucepan and bring to a boil over medium-high heat. Reduce the heat
to medium and simmer the sauce for 4 minutes.
Meanwhile, season both sides of the Mahi Mahi fillets with salt and pepper and a touch of olive oil. Cook the Mahi Mahi in the oven for 10 minutes. Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce on the Mahi Mahi and finish it in the oven for 5 more minutes, arrange the fish on the rest of the sauce, and top with the cilantro pesto to serve.