CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI

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Cuban-Style Orange Citrus Grilled Mahi-Mahi image

A zippy orange citrus vinaigrette is used two ways in this recipe -- to flavor mahi-mahi on the grill and as a drizzle over smoky black beans and rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Four 4-ounce mahi-mahi fillets
Kosher salt and freshly ground black pepper
3/4 cup Food Network Kitchen™ Inspirations Cuban Style Orange Citrus Vinaigrette, plus more for drizzling
Vegetable oil, for oiling the grill grates
3 slices bacon, cut crosswise into 1/2-inch strips
1 small red bell pepper, diced
1/2 small red onion, diced
2 cups long grain white rice
1/2 teaspoon ground cumin
One 14.5-ounce can black beans, drained and rinsed
1/4 cup plantain chips, crushed
1 lime, quartered

Steps:

  • Preheat an outdoor grill to medium-high heat.
  • Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
  • Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
  • Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
  • Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.

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