Grilled Mahi Mahi with Red Pepper & Cilantro Pesto

The pesto:
Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined. While the food processor is running, slowly pour in 1/4 cup olive oil. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set the pesto aside.

The mahi mahi:
In a small bowl, combine brown sugar, cumin, 1 teaspoon salt, 1 teaspoon pepper, and chipotle chile powder. Rub each of four 6-ounce mahi mahi fillets with 1 teaspoon olive oil and rub 2 teaspoons of the rub mixture into one side of each fillet.

Heat the grill to high and lay the fillets rub-side down on the grill. Cook until a crust forms, about 2 to 3 minutes. Do not try to move the fish too soon or the crust will tear. Flip each fillet and cook for an additional 3 to 4 minutes, or until the fish is barely cooked through.

Serve each mahi mahi fillet with several tablespoons of the pesto.