Recipe: Grilled Mahi-Mahi with Mango and Black Beans

recipelink.com Chat Room Recipe Swap - 2001-08-11
From: Terrie,.MD

Edward Brown Grilled Mahi-Mahi with Mango and Black Bean Salsa
From The Modern Seafood Cook by Edward Brown
Serves 6

Salsa:
1 small, fully ripe mango, peeled, pitted, and cut into small dice
3/4 cup cooked black beans (canned beans, well rinsed, are fine)
1 small red bell pepper, cored, seeded, cut into small dice, and blanched
1/2 bunch scallions, green parts only, chopped
2 teaspoons rice vinegar
2 tablespoons fresh orange juice
1/2 teaspoon finely grated lime zest
1 very small jalapeno pepper, seeded and minced
salt and freshly ground black pepper

Fish:
6 mahi-mahi fillets (about 7 oz. each)
2 teaspoons olive oil
salt and freshly ground black pepper

Prepare an outdoor grill. At least 30 minutes in advance, combine the salsa ingredients in a non-reactive bowl. (The salsa may be made and refrigerated up to 2 days in advance.)

Coat the fish with the olive oil and season with salt and pepper. Grill fillets about 7-8 inches from the heat source for 1 1/2 minutes. Rotate the fillets 45 degrees to make an attractive crosshatch pattern and cook 1 1/2 minutes more. Turn over and cook for another 1 1/2 minutes. The fish is done when it is almost firm. Remove the fillets to plates, crosshatched side up. Stir the salsa, spoon it generously over the fish, and serve.