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Ингредиенты
- 6 x mahi-mahi fillets - (abt 7 ounce ea)
- 2 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 sm fully-ripe mango peeled, pitted, and cut into small dice
- 3/4 c. cooked black beans (canned beans, well rinsed, are fine)
- 1 sm red bell pepper cored, seeded, cut into small dice, and blanched
- 1/2 bn scallions, green parts only minced
- 2 tsp rice vinegar
- 2 Tbsp. fresh orange juice
- 1/2 tsp finely-grated lime zest
- 1 sm jalapeno pepper seeded, chopped Salt to taste Freshly-grnd black pepper to taste
Инструкции
- Prepare an outdoor grill. Make salsa at least 30 min in advance.
- Coat the fish with the extra virgin olive oil and season with salt and pepper. Grill fillets about 7 to 8 inches from the heat source for 1 1/2 min. Rotate the fillets 45 degrees to make an attractive crosshatch pattern and cook 1 1/2 min more. Turn over and cook for another 1 1/2 min. The fish is done when it is almost hard.
- Remove the fillets to plates, crosshatched side up. Stir the salsa, spoon it generously over the fish, and serve.
- Mango and Black Bean Salsa: Combine salsa ingredients in a nonreactive bowl. The salsa may be made and refrigerated up to 2 days in advance.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 6 servings | |
| Calories 92 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 419mg | 12% |
| Total Carbs 17.03g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 1.65g | 1% |
| Protein 5.55g | 9% |
