Mahi Mahi with Black Bean Salsa

By mbmitch

Ingredients

• Salsa:
• 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

Preparation

Step 1

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.