Seared Mahi Mahi with Grilled Mango-Pineapple Salsa, Green Rice, and Black Beans

Total Time:
1 hr 30 min
Prep:
30 min
Inactive:
10 min
Cook:
50 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Green Rice:
  • 3 1/2 cups water
  • 2 cups long-grain rice
  • Kosher salt
  • 2 cups Chimichurri, recipe follows
  • Black Beans:
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 2 red bell pepper, cored, seeded, and chopped
  • 1 large Spanish onion, chopped
  • 3 (12-ounce) cans black beans, rinsed and drained
  • 1/2 teaspoon sugar
  • Sherry vinegar, to taste
  • Kosher salt and freshly ground black pepper
  • Salsa:
  • 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
  • Mahi Mahi:
  • 6 (6-ounce) mahi mahi fillets
  • Kosher salt and freshly ground black pepper
  • 3 limes, zested
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
Directions

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.

Chimichurri:

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

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.


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    35 Reviews
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    This recipe takes some work but it's totally worth it. Every part of it is delicious!
    Outstanding, although the prep took a lot of work. I prepared everything before getting started cooking, and things went pretty smoothly. One thing to look at is the cooking steps for the fish. Starts in a baking dish, but the cooking is a searing! No baking! My wife who doesnt like fish, (and mahi in particular even said it was a great recipe! Success!!!
    Absolutely fantastic!I used a cubano pepper in the salsa because that's what I had on hand. No other changes...Wow!
    This rating is only for the salsa.
     

     
    Prepared this salsa to go with grilled chicken. It was wonderful. Will definitely make this again and try it on grilled fish and maybe pork chops.
    Awesome, awesome, AWESOME! Yes, there is a lot of chopping, but the taste that comes out of it is fantastic! I use this recipe to impress guests of our home cooking and it always does.  
    I recommend serving the mahi mahi on top of the pineapple-mango sauce on each individual plate if your fish looks appealing or the sauce on top if not, and the beans and rice on the side (divide the plate's space in four, two parts for the mahi mahi, one for beans and one for rice. And about the comments on the beans, I also love them, i just add a little more cumin seeds and let them rest for a little while on very low heat until the beans are a little dry.
    Very good overall. Had a little problem with the recipe for the beans though. It call for you to "bring to boil and simmer," but since it called for the beans to be drained and rinsed, there was no liquid to boil....I just kind of winged it from there...sigh :/
    YUMMY! We absolutely loved this dish! Lots of flavor, and so healthy! I appreciate having the recipes for a whole meal altogether! Although I did not make the beans, the fruit salsa and green rice were a wonderful complement to the mahi mahi! It was a little time consuming, but easy, and remember that you can make the salsa up to a day ahead. The only thing I would do differently next time is cook the fish for a shorter period of time.
    Lots of chopping but worth the effort. I did make a few changes due to lack of some of the ingredients. First I used Trader Joes Chimichurri since I was missing many ingredients and this also saved a lot of steps. Used red wine vinegar in the bean and thought they were a little plain. Not sure if the sherry vinegar would have made a huge difference. Didn't have fresh mango so chopped up some dried mangos & also used serrano pepper. My husband wasn't in love with this but he didn't like the salsa which to me made the dish. My daughter and I really liked it.
    So much flavor!! Making the green sauce was labor intensive but totally worth it!! My husband and I both agreed this was one of the best meals I've ever made! The mango/pineapple salsa was the best I've had. I used tuna steaks instead because that is what we had. Will make this again.
    The food was really delicous!!!
     

     
    I can't see how anyone could say this dish has no flavor. It may not be the flavors you like, but it definitely has flavor. The flavors did complement each other, it had a sweet and spicy thing going. Even if you don't like the rest of the meal, the fish alone is great.
     

     
    We will be making this again.
    We did this recipe with tilapia and left over bone skinless chicken thighs...It was great with both. A definate do over.
    After reading all the previous reviews, I thought this recipe would be out of this world. First, the recipe took well over 1 1/2 hours to prepare. (As indicated in the recipe) It actually took me 2 1/2 hours to prepare. The recipe calls for too much chopping, and I even own two food processors! (I used both and ended up with a huge mess in my kitchen.) Finally, when all was said and done the meal fell short, very short. My husband and I were very dissapointed, especially since the ingredients were not cheap. When the meal was over it went in the trash. This was one of the worst food network recipes I have found. (And I always use the foodnetwork recipe to do my cooking.) Trust me, there are plenty of other excellent recipes on the foodnetwork websites that are easier, cheaper, and in the end taste much better. Skip this one!
    ABSOLUTELY FABULOUS!
     
    During a recent visit to complete a purchase of a condo in Puerto Vallarta Mexico, we had the chance to go fishing. In all the fishing was poor, but we did manage to catch 3 Mahi Mahi! Thank God! This prompted me to visit foodnetwork.com where I found this recipe. It was absolutely fabulous! I will admit, I made my typical garlic-butter rice vs. the one in the recipe. Shopping in Puerto Vallarta for ingredients proved to be a bit of a challenge, but in all as one of the previous comments said, the salsa made the dish! I also used canned beans, but followed the bean recipe the rest of the way to save time. Our guest are still raving about the dish! I also used the salsa recipe the next night on chicken breast along with rice and braised cabbage, and the chicken was just as good as the fish with the salsa! So much so I'm serving the chicken version to 8 guest on Monday night. Thanks Food network!
     
    J.R. Rouse
     

     
    This dish is unbelievably delicious. All the flavors compliment each other perfectly while still having a life of their own. While the prep work is time consuming, you are able to cook items and set them aside while you prepare the next item which makes cooking this dish with friends or by yourself very easy. I would highly recommend this dish to anyone with a taste for amazing flavor combinations. I will most definitely make this dish again. If you are at all iffy about making this, give it a try, you will not regret it.
    Everything about this dish is amazing! While it is not difficult, it does take a long time to make (and I have a chopper that did all of the chopping). I look forward to making the salsa the night before the next time I make it. I felt like a gormet chef when I made this, and it is so healthy too! My boyfriend also loved it. You can not go wrong here.
    very easy to make...My wife is not a big fan of beans, but even she enjoyed this one. everything blends together well but still maintains it own flavor.
    We made the mahi mahi and the black beans and it was one of the most flavorful meals we've had in a good while. Much better than many restaurant meals we've had! Highly recommended, and the black beans were especially tasty. This is a recipe to keep, and would be great for a party.
    Did not try the rice and beans.. but the salsa with Mahi was delicious! I added alittle extra jalepeno and ginger.
    This recipe was a little bit of a challenge but worth it! It took me 3 hours to cook, but the second time through I'll shave off some of my time...I suggest cutting up everything the night before and then cooking it the next day. You can make the salsa the night before for sure. It was one of the best meals I've ever put into my mouth and made me feel like a chef!
     

     
    Jen
    Simply awesome! This was a great dish. The posted prep time was a lot off for one cook. However, the extra time was definately worth it.
    this was wonderful! will make this again. i made the salsa ahead of time. very easy to make.
    I made this dish while entertaining some friends and it was excellent. It does take a while to make but it can be broken up or you can have people helping with different parts of it. It was fun to make and excellent to eat! We will be making this again!
    Total time of 90 minutes, my tush! It took me 2 hours to complete this meal. Hence the reason for the 4 rating. Fantastic combination of flavors between the rice, black beans, and salsa! The Mahi Mahi was just okay. It didn't have much flavor, and I actually preferred not eating the fish with the rice/beans/salsa. This also makes a HUGE amount, so, depending on the number you are feeding, I would seriously lower the ratios - unless you plan on freezing the rice and beans. I definitely will make the rice again, and try it with a tequila-lime chicken. I think the beans and salsa would go well with that as well.
    these are sone of the best tasting and most fragrant black beans I have ever tried. I highly encourage other to use this recipe.
    This dish is fantastic!!! It's a lot of work though. It's a lot easier to break it up and make the green rice the night before. Enjoy!
    Great recipe, perfect for summer time and not hard to do. Try always to get the long cilantro (recao), you will love it!!!
    This recipe is one of my dinner party favorites. It makes an impressive presentation on one giant platter. Everything except the fish can be prepared well in advance, then just throw the fish on for a quick grill. All of my guests have enjoyed this meal very much.
    My family made this for me for my birthday dinner and everyone loved it!! It was not particulary difficult to make, but there were many steps involved. I wasn't wild about the black beans, but everyone else thought they were fantastic. All in all, a great meal. It was also nice to have the entire meal planned so there was no guessing about what sides, etc to have.
    We didn't use the entire recipe. We tried it with just the fish and salsa. And, we loved it. The salsa was sweet and spicey and the same time. I can't wait to try it with the beans and rice.
    This is a must for healthy eaters, fish lovers or dieters. It was so light but full of flavors. The beans, green rice, mahi and salsa seem to mesh well each other. Melt in your mouth!!
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