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Publix Aprons Recipes

Cilantro Pesto Mahi and Red Pepper Sauce With Yellow Rice and Peas

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Preheat grill
  • Prepare fish recipe and begin to grill fish through step 7 - 25 minutes
  • Prepare rice and complete fish; serve - 10 minutes

Cilantro Pesto Mahi and Red Pepper Sauce with Yellow Rice and Peas

Cilantro Pesto Mahi and Red Pepper Sauce

4 mahi (or snapper, swordfish) fillets (1 1/2 lbs)
2 tablespoons shredded Parmesan cheese
2 fresh garlic cloves
1/3 cup chopped walnuts
1 tablespoon extra-virgin olive oil
15–20 sprigs fresh cilantro (rinsed)
3/4 teaspoon pepper, divided
1 medium shallot (rinsed)
1/2 cup white wine
1 (12-ounce) jar roasted red peppers (drained)
3/4 teaspoon salt, divided
1 tablespoon butter

1. Preheat grill. Thaw fish under cold running water, if needed.
2. Place cheese, garlic, and walnuts in food processor; process 15–20 seconds or until finely chopped. Add olive oil, cilantro (about 1/4 cup), and 1/8 teaspoon of the pepper. Process 15–20 seconds or until smooth; remove from food processor and set aside.
3. Peel shallot and mince finely; combine with wine in small saucepan. Bring to boil on medium-high.
4. Reduce heat to medium; cook about 4 minutes, stirring occasionally, or until liquid has reduced by about one half.
5. Place red peppers in food processor; add wine reduction and process 20–25 seconds or until smooth. Pour mixture back into same pan; bring to boil on medium-high.
6. Reduce heat to medium; simmer 3–4 minutes, stirring often, or until sauce thickens.
7. Meanwhile, season both sides of fish with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place fish on grill (wash hands); close lid (or cover loosely with foil). Grill 4–6 minutes on each side or until fish is golden and separates easily with a fork.
8. Add butter to pepper sauce along with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; whisk until smooth. (Reduce heat to low to keep warm, if needed.) Spoon pepper sauce onto serving plates; place fish on sauce and top with cilantro pesto. Serve.

CALORIES (per 1/4 recipe) 340kcal; FAT 15g; CHOL 135mg;
SODIUM 820mg; CARB 13g; FIBER 1g; PROTEIN 34g;
VIT A 70%; VIT C 100%; CALC 8%; IRON 20%

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Yellow Rice and Peas

1 cup frozen baby peas
2 (8.8-ounce) pouches pre-cooked yellow rice

1. Place peas in microwave-safe bowl. Cover and microwave on HIGH 30–45 seconds or until thawed; drain if needed.
2. Stir in rice; microwave on HIGH 2–3 minutes, stirring once, or until thoroughly heated. Stir and serve.

CALORIES (per 1/4 recipe) 230kcal; FAT 4.5g; CHOL 0mg;
SODIUM 830mg; CARB 42g; FIBER 2g; PROTEIN 6g;
VIT A 15%; VIT C 20%; CALC 0%; IRON 10%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 1 tbsp butter
Add to your grocery list 2 tbsp shredded Parmesan cheese

Dry Grocery
Add to your grocery list 1/3 cup chopped walnuts
Add to your grocery list 1 tbsp extra-virgin olive oil
Add to your grocery list 2 (8.8-oz) pouches pre-cooked yellow rice
Add to your grocery list 1 (12-oz) jar roasted red peppers
Add to your grocery list 1/2 cup white wine

Add to your grocery list 1 cup baby peas

Add to your grocery list 15-20 sprigs  fresh cilantro
Add to your grocery list 2 cloves fresh garlic
Add to your grocery list 1 medium shallot

Add to your grocery list 4 mahi (or snapper, swordfish) fillets (1 1/2 lb)

Suggested Items
Add to your grocery list Colombian bread
Add to your grocery list coconut pastries
Add to your grocery list steamed broccoli

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Utensils & Cookware

  • grill, grilling tongs
  • small saucepan
  • microwave-safe bowl with lid
  • food processor
  • whisk, cooking spoons
  • knife and cutting board
  • measuring utensils
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Aprons Advice

The fish recipe can also be served chilled. Along with the cold sauces, you can add olives, onions, fresh tomatoes, hard-boiled eggs, and fresh lemon wedges.
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Recipe Version seaf0088