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  • Grilled Mahi Mahi With Mango And Black Bean Salsa

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    Grilled Mahi Mahi With Mango And Black Bean Salsa
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x mahi-mahi fillets - (abt 7 ounce ea)
    • 2 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
    • 1 sm fully-ripe mango peeled, pitted, and cut into small dice
    • 3/4 c. cooked black beans (canned beans, well rinsed, are fine)
    • 1 sm red bell pepper cored, seeded, cut into small dice, and blanched
    • 1/2 bn scallions, green parts only minced
    • 2 tsp rice vinegar
    • 2 Tbsp. fresh orange juice
    • 1/2 tsp finely-grated lime zest
    • 1 sm jalapeno pepper seeded, chopped Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Prepare an outdoor grill. Make salsa at least 30 min in advance.
    2. Coat the fish with the extra virgin olive oil and season with salt and pepper. Grill fillets about 7 to 8 inches from the heat source for 1 1/2 min. Rotate the fillets 45 degrees to make an attractive crosshatch pattern and cook 1 1/2 min more. Turn over and cook for another 1 1/2 min. The fish is done when it is almost hard.
    3. Remove the fillets to plates, crosshatched side up. Stir the salsa, spoon it generously over the fish, and serve.
    4. Mango and Black Bean Salsa: Combine salsa ingredients in a nonreactive bowl. The salsa may be made and refrigerated up to 2 days in advance.
    5. This recipe yields 6 servings.

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