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Mahi Mahi with Grilled Kale & Scallion Pesto

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 2 Servings


  • 1 T basil
  • 1 T parsley
  • 1/2 bunch grilled green onions
  • 1.5 c dino kale lightly grilled and destemmed
  • 3 cloves roasted garlic
  • 1 T lemon juice
  • 1/4 c olive oil
  • 3 T shredded Parmesan cheese
  • 1-2 t hemp seeds
  • salt and pepper to taste
  • 2 T canola oil
  • 1 medium zucchini sliced
  • 1/2 yellow onion julienned
  • splash lemon juice
  • salt and pepper to taste
  • 2 T canola oil
  • 1 T lemon juice
  • 2 filets Mahi Mahi
  • 1/2 t granulated garlic
  • 1 t crushed red pepper flakes
  • salt and pepper to taste
  • 2 c cooked rice seasoned with salt and pepper


  • For the pesto, combine parsley, green onions, kale, garlic, lemon juice, olive oil, Parmesan cheese, hemp seeds, salt and pepper in a food processor. Process until smooth. Add a small amount of additional olive oil if you would like a thinner pesto.
  • For the zucchini, toss zucchini and onion with canola oil, salt and pepper.
  • Heat sauté pan to medium-high. Sauté zucchini and onions until soft. Deglaze with lemon juice before removing from heat.
  • For the Mahi Mahi, season the fish with canola oil, lemon juice, granulated garlic, crushed red pepper, salt and pepper.
  • Preheat the grill to 400F. Grill the fish until cooked through (145F internal temperature).
  • To serve, layer the rice with zucchini, onions and Mahi Mahi. Top with the kale pesto to serve.