We have been traveling so much lately I am trying to clean out the freezer a bit rather than buy more groceries. We had two pounds of Mahi Mahi to use and as I searched the pantry I came across a jar of basil pesto and a jar of sun-dried tomato-basil pesto. Perfect!
This turned out better than we thought. Everyone really liked both the regular pesto and the sun-dried tomato-basil pesto but the sun-dried tomato-basil pesto was the favorite overall.
Tip: The trick with the pesto is to add enough bread crumbs to make if firm but not too dry or not enough so that it is too liquid. You want it firm but not dry. Adjust the bread crumbs in the recipe to work with your pesto.
Serve with a vegetable and green salad for a delicious and simple meal!
Pesto Crusted Mahi Mahi