Grilled Mahi-Mahi with Black Bean Salsa

By tlhoover

Ingredients

• Salsa:
• ½ cup soy sauce
• ½ cup orange juice
• ¼ cup ketchup
• 1 tbsp honey
• 2 tbsp lime juice
• 1 garlic clove, finely minced
• 1 tsp basil leaves, finely chopped
• 1 tsp oregano leaves, finely chopped
• Black Pepper
• 4 (7-8 oz) mahi-mahi steaks, about 1” thick
• Vegetable oil
• 2 cups cherry tomatoes, halved
• 2 scallions, white and light green parts only, thinly sliced
• 1 (14 oz) can black beans, drained and rinsed
• ¼ cup chopped fresh cilantro leaves
• 1 jalapeno, finely chopped (seeded and ribbed for less heat)
• 2 tbsp lime juice
• 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 into a re-sealable plastic bag with the fish fillets and marinate in the refrigerator for 30 to 45 min.
• 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 the oil, if using a gas grill, preheat the grill to high heat
• 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