Blatantly Stolen from Roland’s Blog:
Mahi Mahi
4 Mahi Mahi fillets
¼ cup sesame seeds
1 tbsp light olive oil
½ tsp salt
Roasted Pepper Sauce
3 large red or yellow bell peppers
1 tsp olive oil
¼ cup chopped onion
2 cloves garlic, minced
4 fresh large basil leaves or ½ tsp dried basil
¼ tsp cayenne pepper
¼ tsp black pepper
1 cup chicken broth
½ cup cream
salt to taste
sesame seeds for garnishing
Mahi Mahi
Spread sesame seeds and half of the salt onto a plate. Lay filets in the seeds, coating one side only
Heat a nonstick skillet using high heat. Add olive oil and swirl. When oil begins to smoke, add the coated filets, sesame seeds down. Cook for 4 to 5 minutes on each side.
Pour ½ cup of sauce into rimmed plates or shallow flat bowls. Carefully, lay a filet onto the center of each plate, sesame seeds up. Sprinkle sauce and filets with additional sesame seeds.
Roasted Pepper Sauce
Roast peppers over open flame, on the grill, or in the broiler. Keep turning them until the surface is charred and mostly black. Immediately seal in tupperware or ziplock bag for ten to twenty minutes. Submerge them in cold water and rub the skins off with your hands. A lot of blackened spots will remain. Cut open peppers and remove seeds. Coarsely chop the peppers.
In medium saucepan over high heat, combine oil, roasted peppers, onion, garlic, basil, salt, cayenne pepper and black pepper; cook 3 minutes.
Add broth to the pepper mixture and heat to a boil. Reduce heat and simmer, stirring occasionally, about 5 minutes.
Remove from heat and pour mixture into a blender jar. Let stand for 5 minutes. Blend until smooth. Add cream to blender and blend for a few seconds to mix.
Salt to taste.
If made ahead, keep the sauce warm, but do not allow it to boil.