Your new favorite pesto? It just might have macadamia nuts, cilantro, and coconut oil in it! Pair it with grilled fish and pineapple skewers—quick, easy, and healthy!
When the grilling bug hits in my household, kebabs are one of the first dishes we crave. Loading up skewers with delicious, colorful ingredients is more than just the basis for a feel-good meal; it’s also a chance to get creative after a day that may benefit from a bit of artistic outlet (I’ve had a few of those!). And on a flavor level, it’s also exciting to put together. Cutting the food in cubes maximizes surface area, meaning a flavorful rub or marinade coats more of each piece and gets maximum exposure to the fabulous caramelizing flame. And the aroma when the heat hits a good marinade is what grilling is all about. You have to love it!
Enter this excellent mahi-mahi kebab recipe. If you want to eat more fish, then this lean and delicious dish is a great choice. Mahi-mahi is firm and meaty, making it good for grilling, and its mild flavor is a perfect match for a hearty marinade and the smoky flavor of your grill.
Another reason I love this recipe is the two-for-one aspect. Make up a quick pesto in the food processor, and you get an awesome mixture for coating the fish cubes and for serving alongside the dish. Pineapple chunks are a natural for saying “aloha” to the Hawaiian ingredients here—mahi-mahi and macadamia nuts—but you could also dice up summer peaches or substitute wedges of sweeter vegetables like red bell pepper or Vidalia onion. It’s all good when it comes to kebabs, so have some fun!
What is mahi-mahi anyway, and what could I sub?
Ever read a recipe calling for dolphinfish and cringed? You’re not the only one, which is why that historical name for this delicious fish has been largely dropped to avoid any confusion with true dolphins. In favor now is the fish’s Hawaiian-language moniker mahi-mahi (“strong-strong” in translation) or its Spanish name dorado. No more confusing it with friendly dolphins! Mahi-mahi are found in warm oceans worldwide and not just in Hawaii. Brilliantly colored in shades of yellow, green, and blue when alive, their thick skin fades to gray after harvesting.
Mahi-mahi is typically sold in thick fillets and sometimes steaks. Look for skinless fillets for this recipe since the skin is inedible and can be difficult to remove. The fillets are very sturdy, making them an excellent candidate for cutting into chunks and threading on barbecue skewers. Other good fish for this recipe would be swordfish, striped bass, and halibut, all top performers in kebabs. You could also use tuna or salmon in a pinch, although these have stronger flavors that will mix differently with the pesto—whether that’s good or bad is a matter of preference.
How do I store leftovers?
Once cooled, leftover kebabs can be refrigerated in an airtight container for up to 3 days. Since pineapple contains an enzyme that will begin to break down proteins, you should store the fish and pineapple separately. You can also freeze the fish and pineapple for up to 3 months, but be aware that the texture of both will suffer. Got leftover pesto? You can refrigerate it for 3 to 4 days, although it’s best to use it within a day or 2 for best flavor and color. To freeze the pesto, place it in a freezer-safe container and cover the top with a thin layer of melted coconut oil. You can freeze it up to 6 months. Thaw the pesto in the fridge before using.
Serving suggestions
If you’re in a summery mood, there’s almost no better dish to grill along with these kebabs than Grilled Corn On The Cob—just yum! Or try something a bit more unusual with this Grilled Sweet Potatoes recipe. But you can’t go wrong with your favorite rice as well; make it simple, or try this popular basmati Chipotle Cilantro-Lime Rice; you’ve probably got leftover cilantro and lime on hand. Got extra pineapple? A next-day Strawberry-Pineapple Smoothie is the way to go!
Ingredients
- 1/4 cup macadamia nuts plus more, for garnish
- 1 1/2 cups cilantro leaves lightly packed
- 1/2 teaspoon minced fresh ginger
- 1 teaspoon fresh lime juice
- 2-3 tablespoons melted coconut oil
- Salt and pepper to taste
- 12 ounces mahi-mahi fillet
- Pineapple chunks for skewering
Instructions
- Preheat your oven to 400°F and place the macadamia nuts on a small baking sheet. Bake the nuts, stirring once or twice, until toasted and golden brown, about 10 minutes.
- Add the nuts to a small food processor and process until slightly crumbly. Add the cilantro, ginger, and lime juice. Process until the cilantro is broken down.
- Add 2 tablespoons of melted coconut oil and process until well combined. I like my pesto thick, but you can add additional oil if you like it runnier. Season to taste with salt and pepper.
- Cut the mahi-mahi into large chunks and place in a medium bowl. Pour half of the pesto on top of the fish and stir until the fish is well coated. Cover and refrigerate for at least 1 hour and up to 3 hours.
- Preheat your grill to medium heat. Divide the fish and as much pineapple as you want evenly between 2 long bamboo skewers (soaked in water for at least 20 minutes) or metal skewers. Place the skewers on the grill and cook until the fish is white throughout and the pineapple has nice grill marks, rotating the skewers every 2 to 4 minutes.
- Serve the skewers with the remaining pesto and sprinkle with more chopped macadamia nuts if you like.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment