Best Grilled Mahi Mahi With Black Bean Salsa Recipes

MAHI MAHI WITH BLACK BEANS AND SALSA

Mahi Mahi with black beans and salsa image

Make and share this Mahi Mahi with black beans and salsa recipe from Food.com.

Provided by E.A.4957

Categories Mahi Mahi

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 (6 ounce) mahi mahi fillets
3 limes
2 tablespoons butter
2 tablespoons olive oil
3 cans black beans
2 chopped jalapenos
1 small onion
1 teaspoon cumin
1 avocado
kosher salt
pepper
your favorite fresh salsa, chunky looks nice ontop of fish but your fav. kind will do.

Steps:

For beans.
Add 1 tablespoon of olive oil to pan and saute the jalapenos and chopped onion and cumin for a minute.
Add beans to pan.
Turn to low and set aside.
Season mahi with salt, pepper and rub with lime zest.
Preheat cast iron skillet for 5 minutes.
Raise heat to high, add butter and olive oil and sear fish turning once until browned and cooked through.
About 3 minutes on each side.
Divide beans equally in the middle of your plates.
Top with fish, 2 or 3 slices of avocado on top of fish and top with salsa.
If you like your beans spicy you may want to add another jalapeno.

Nutrition Facts : Calories 362, Fat 21.3, SaturatedFat 6, Cholesterol 139.4, Sodium 196.6, Carbohydrate 12, Fiber 5.3, Sugar 2.2, Protein 33.2

SEARED MAHI MAHI WITH GRILLED MANGO-PINEAPPLE SALSA, GREEN RICE, AND BLACK BEANS

Seared Mahi Mahi with Grilled Mango-Pineapple Salsa, Green Rice, and Black Beans image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 36

Ingredients

3 1/2 cups water
2 cups long-grain rice
Kosher salt
2 cups Chimichurri, recipe follows
3 tablespoons olive oil
1 teaspoon cumin seeds
2 red bell pepper, cored, seeded, and chopped
1 large Spanish onion, chopped
Three (12-ounce) cans black beans, rinsed and drained
1/2 teaspoon sugar
Sherry vinegar, to taste
Kosher salt and freshly ground black pepper
1/2 pineapple, cored, peeled and sliced into 1/4-inch rings
1 mango, peeled, pitted, and chopped
1/2 red bell pepper, cored, seeded, and chopped
1/2 red onion, chopped
3 tablespoons chopped cilantro leaves
3 tablespoons olive oil
1 tablespoon peeled, minced fresh ginger
1 jalapeno, or to taste, chopped
1 to 2 limes, juiced
Kosher salt and freshly ground black pepper
Six 6-ounce mahi mahi fillets
Kosher salt and freshly ground black pepper
3 limes, zested
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 Spanish onion
1/3 cup olive oil
1/3 cup freshly squeezed lime juice
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro leaves
3 sprigs fresh oregano, leaves picked
2 large cloves garlic
1 jalapeno, stemmed and chopped
Kosher salt and freshly ground black pepper

Steps:

Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.
Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.
In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)
Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.
Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.
In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.