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Grilled Mahi-Mahi with Black Bean Salsa by Ingrid Hoffman

Juicy and bursting with fresh flavor, Ingrid Hoffman’s Grilled Mahi-Mahi with Black Bean Salsa is a delectable dish that even the pickiest of eaters will relish. It’s “Simply Delicioso!” 

Serves 4

FOR THE MARINADE
1/2 cup soy sauce
1/2 cup fresh orange juice (from 1 large orange)
1/4 cup ketchup
1 tablespoon honey
2 tablespoons lime juice
1 garlic clove, finely minced
1 teaspoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano leaves
Freshly ground pepper, to taste
4 7 to 8-ounce mahi-mahi steaks, about 1-inch thick

FOR THE SALSA
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 jalapeño, (seeded and ribbed for less heat), finely chopped
2 tablespoons lime juice
Salt
Canola or vegetable oil, for greasing the grill grates
Lime wedges, for serving

GRILL TEMP
High

INSTRUCTIONS

  1. To make the marinade, place the soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil, oregano, and some pepper in a small bowl and whisk until the honey is completely dissolved. Pour the marinade into a resealable plastic bag with the fish fillets and marinate in your refrigerator for 2 to 3 hours.
  2. To make the salsa, toss the tomatoes, scallions, black beans, cilantro, jalapeño, and lime juice in a medium bowl. Add some salt to taste and set aside to let the flavors develop.
  3. Preheat your grill to high. Pour some oil into a small bowl. Using tongs, dip a wad of paper towels into the oil and use it to grease the grill grates. Grill the fish on each side without moving it until it is browned, firm and flaky, about 10 to 12 minutes total. Serve with the black bean salsa and lime wedges.
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