Grilled Mahi Mahi With Black Bean Salsa Recipes

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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

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.

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA



Mahi Mahi with Coconut Rice and Mango Salsa image

A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!

Provided by SYRAH4689

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h

Yield 4

Number Of Ingredients 19

2 tablespoons olive oil
1 ½ teaspoons soy sauce
2 teaspoons lemon juice
1 clove garlic, crushed
2 teaspoons red pepper flakes
1 teaspoon fresh ground black pepper
½ teaspoon minced fresh ginger root
2 tablespoons chopped green onion
salt to taste
4 (4 ounce) mahi mahi fillets
2 cups uncooked jasmine rice
2 cups water
1 cube chicken bouillon
1 tablespoon butter
¾ (14 ounce) can coconut milk
2 tablespoons white sugar
1 ½ teaspoons butter
1 ½ tablespoons white sugar
1 ½ cups fresh mango, cubed

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.

Nutrition Facts : Calories 807.9 calories, Carbohydrate 107 g, Cholesterol 93.8 mg, Fat 28.9 g, Fiber 3.8 g, Protein 30.9 g, SaturatedFat 18.2 g, Sodium 548.6 mg, Sugar 20.6 g

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

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

GRILLED MAHI-MAHI WITH BLACK BEAN SALSA



Grilled Mahi-Mahi with Black Bean Salsa image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 3h22m

Yield 4 servings

Number Of Ingredients 18

1/2 cup soy sauce
1/2 cup orange juice
1/4 cup ketchup
1 tablespoon honey
2 tablespoons lime juice (from about 1 lime)
1 garlic clove, finely minced
1 teaspoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano leaves
Freshly ground black pepper
4 (7 to 8-ounce) mahi-mahi steaks, about 1-inch thick
Canola or vegetable oil, for greasing the grill grates
2 cups cherry tomatoes, halved
2 scallions, white and light green parts only, thinly sliced
1 (14-ounce) can black beans, drained and rinsed
1/4 cup chopped fresh cilantro leaves
1 jalapeno, finely chopped (seeded and ribbed for less heat)
2 tablespoons lime juice (from about 1 lime)
Salt

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.

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