Mahi Mahi With Black Beans And Salsa Recipes

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.

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.

Steps:

• For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.
• For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
• In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.
• Heat a large, nonstick saute pan over medium-high heat.
• Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.
• Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.
• When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.
• Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.

Steps:

• Place the soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil, oregano, and pepper in a small bowl and whisk until the honey is completely dissolved. Pour the marinade into a re-sealable plastic bag with the fish fillets and marinate in the refrigerator for 30 to 45 minutes.
• Toss the tomatoes, scallions, black beans, cilantro, jalapeno, and the lime juice in a medium bowl. Add some salt to taste and set aside to let the flavors develop.
• Oil your grill grates with canola oil to help prevent sticking. If using a gas grill, preheat the grill to high. Grill the fish for 5 to 6 minutes on a side, turning carefully using a turner large enough to support the entire piece of fish, until browned, firm and flaky. Serve with the black bean salsa and lime wedges.
• Indoor Variation: To cook on a grill pan on the stovetop, heat the grill pan over high heat. Remove the fish from the marinade and pat dry with paper towels. Brush both sides of the fish with oil and place on the hot grill pan. Oiling the fish instead of the pan will limit the amount of smoke. Cook for 5 to 6 minutes on each side.

Steps:

• Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack in the middle of the oven.
• Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
• While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
• Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.