First off, can I just say that I am looking forward (I think!) to Nov 5th? I am getting sick of having to obsessively check wonkette, fivethirtyeight and google news > elections like 50 times per day.

::sigh::

Anywho, this recipe is from Food & Wine, via Bobby Flay, and it was super good. I changed some things so I’m going to say that I adapted it from Bobby Flay. We like the Mahi Mahi as you can find it at Trader Joe’s, frozen, for about $6-something a pound. Woo-hoo! I’ve seen it both plain and marinated in a chimichurri-type marinade. This was that variety — I just wiped off the extra marinade after defrosting it.

If you have leftover pesto it is excellent with pasta, chicken or, uh, a spoon.

Rub
2 tbsp smoked Spanish paprika
1 tbsp chile powder blend
2 tsp ground cumin
2 tsp dark brown sugar
1 tsp kosher salt
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