Mahi Mahi Kebobs with California Avocado Pesto and Herbs

HomeRecipesMeals & DishesAppetizersMahi Mahi Kebobs with California Avocado Pesto and Herbs

Total Time: 25 min

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Cook Time: 10 min

Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 1450

Total Fat 114g

Saturated Fat 22g

Trans Fat 0g

Polyunsaturated Fat 11g

Monounsaturated Fat 60g

Cholesterol 110mg

Sodium 1200mg

Total Carbs 52g

Dietary Fiber 12g

Total Sugars 8g

Protein 60g

Potassium 1639mg

Vitamin A 291 mcg; Vitamin C 58 mg; Calcium 388 mg; Iron 7 mg; Vitamin D 19 mcg; Folate 192 mcg; Omega 3 Fatty Acid 1.98 g

% Daily Value*: Vitamin A 30%; Vitamin C 60%; Calcium 30%; Iron 40 %; Vitamin D 100%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe is family friendly and perfect for a quick dinner if you’re having a busy weeknight while having the bonus of providing more than 100% DV of vitamin K (440% DV), protein (120% DV), and 100% DV vitamins D, B1 and B12!

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Serves: 4

Ingredients
Instructions

Avocado Pesto 2 cloves garlic, roughly chopped 1 1/2 cups parsley or kale 1 1/2 cups basil 1/2 cup pine nuts Zest of 1 lemon 1/3 cup finely grated parmesan 1/2 cup extra virgin olive oil 1/2 ripe, Fresh California Avocado, seeded, peeled, diced 1/8 tsp. sea salt, to taste 1/8 tsp. pepper, to taste Mahi Mahi Kebobs 2 cups plain yogurt 1/2 cup and 1 Tbsp. olive oil per 4 servings 1 tsp. sea salt, to taste 1 tsp. pepper, to taste 1 1/2 lb. mahi mahi, cubed 1 1/2 ripe, Fresh California Avocado, seeded, peeled, thinly sliced 4 pieces whole wheat or plain pita or flatbread 2 cups cherry tomatoes, halved 5 small radishes, thinly sliced 1 cup basil or mint leaves

Avocado Pesto

Combine garlic, parsley, basil, pine nuts, lemon zest, parmesan and olive oil in a blender and pulse to make a thick paste, adding to 2 Tbsp. of olive oil at a time to keep it moving.
Add the avocado and pulse more to combine, but not to make the pesto completely smooth. Season with salt and pepper to taste.
Spoon into a container to use right away or seal off with a bit of olive oil on top to preserve. Cover and refrigerate up to 5 days.

Mahi Mahi Kebobs

Stir together the yogurt and 1/2 cup olive oil until combined. Divide in half, seasoning with salt, to taste, and setting the remaining half aside for garnish.
Toss the fish in the seasoned yogurt mixture and season more with salt and pepper, to taste. Add fish onto skewers and set aside while you prepare the grill by oiling it generously.
Season the vegetables with salt and pepper, set aside while grilling the fish.
Grill the fish on the hot grill until the fish releases easily from the grill grates, about 3 or 4 minutes per side. Flip and continue cooking.
Toast the pita or flatbread on the grill until lightly toasted on each side.
Serve the flatbread, topped with the remaining yogurt mixture, grilled kebabs, vegetables, and avocado pesto.
Scatter the herbs all over the top, seasoning with more salt and pepper to taste. Drizzle with additional olive oil, if desired.

Serving Suggestion: Serve with more pesto and additional bread for a side.

Beverage Pairing: Pair with a crisp white wine, like a Pinot Grigio.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.