for the mahi-mahi:
Mix coriander with thre smoked paprika and salt. Generously season each fillet with this mixture. This is best done twenty minutes before cooking so that the spices have time to penetrate the fish. On a very hot charcoal or hardwood grill cook the mahi fillets for approximately three minutes for the first side then remove to a cooler part of the grill and continue to cook the second side for approximately two minutes. Fish should cook about fie minutes for every inch of thickness.
for the almond orange pesto:
In a cookie sheet toast the almonds in a 325 degree oven until they are evenly toasted and are golden brown. Roughly chop the toasted almonds and place in a bowl with 3T of the olive oil. Finely grate two cloves of garlic using a microplane and mix with almonds. Add the orange zest and season lightly with salt. Stir well to incorporate akl of the ingredients and allow to sit for at least twenty minutes in order for all of the flavors to combine.
for the potatoes:
Place peeled garlic cloves in a small pot and cover them with cold water. Bring the water to a boil and let simmer for 30 seconds. Strain the water off and cover again with cold water. Repeat this process a total of three times. The garlic should be soft and smash easily to the touch. While cooking the garlic, place peeled and chopped potatoes in a pan just large enough to hold them. Barely cover with water and season generously with salt. Bring to a simmer and cook until the potatoes are just fork tender. Drain and place potatoes back into the pan. Add in the yogurt and the garlic and stir to incorporate. Taste for seasoning and adjust with more salt if necessary.
