Mahi Mahi

Ingredients Weight Measure
Peanut oil 1 cup
Toasted sesame oil 1/3 cup
Orange juice, frozen concentrate 1/4 cup
Black peppercorns, crushed 12 ea.
Bay leaves 6 ea.
White pepper, ground 1/2 tsp.
Soy sauce 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
TABASCO® brand Habanero Sauce 1 Tbsp.
Mahi Mahi fillet, skin off 5 lbs.

Chipotle-Mango-Macadamia Pesto

Ingredients Weight Measure
Mangoes, peeled and diced 2 cups
Basil leaves, coarsely chopped 1/3 cup
Garlic, fresh, coarsely chopped 4 cloves
Extra virgin olive oil 1 cup
Macadamia nuts, toasted, coarsely chopped 1 cup
Mint leaves, fresh, coarsely chopped 6 ea.
Jamaican jerk seasoning 1 Tbsp.
Kosher salt 2 tsp.
Dark brown sugar 2 tsp.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.


  1. For the Mahi Mahi, combine first 9 ingredients and whisk together to make a marinade.
  2. Pour marinade over mahi mahi fillets, refrigerate and marinate for 1 hour minimum (but no more than 3 hours).
  3. Remove fillets from marinade, drain, and grill on coals or gas grill until fish flakes when pierced with a fork (145°F).
  4. For the Chipotle-Mango-Macadamia Pesto, place all ingredients in blender or food processor and pulse until chunky; do not overprocess. Texture should be almost salsa-like. Serve with the Spicy Sesame Grilled Mahi Mahi.

Yield: 12 servings