From Redbook, July 2003:

I make this recipe with a variety of fish.  My old favorite is red snapper, but it’s hard to find in Indiana.  I make it a lot with salmon, but I really like it on Mahi.  I think the flavorful and peppery pesto pairs nicely with a gentle whitefish.

2 cups basil leaves

2 tablespoons pine nuts (best if toasted, but I skip this step a lot)

2 tablespoons olive oil

2 cloves garlic, minced

1/4 cup parmesan cheese

1/8 teaspoon crushed red pepper

1.5 cups roma tomatoes, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

4 filets Mahi Mahi

To prepare pesto, combine first 4 ingredients in a food processor or blender until smooth.  Add in red pepper and cheese.  Transfer to a mixing bowl, add tomato, salt and black pepper.  Store in fridge until service.

Sprinkle fish with a bit of olive oil, a bit of sea salt, and a bit of lemon juice.  Broil on low, flip after about 5-7 minutes.  Broil other side, 5 minutes or so.

Serve topped with the pesto/tomato mixture.  Yummy.  I served this meal this week with a side of butternut squash mashed with milk, butter and brown sugar.  Double yum!