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.