Cuban-Style Orange Citrus Grilled Mahi-Mahi

A zippy orange citrus vinaigrette is used two ways in this recipe -- to flavor mahi-mahi on the grill and as a drizzle over smoky black beans and rice.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Four 4-ounce mahi-mahi fillets

Kosher salt and freshly ground black pepper

3/4 cup Food Network Kitchen™ Inspirations Cuban Style Orange Citrus Vinaigrette, plus more for drizzling

Vegetable oil, for oiling the grill grates

3 slices bacon, cut crosswise into 1/2-inch strips

1 small red bell pepper, diced

1/2 small red onion, diced

2 cups long grain white rice

1/2 teaspoon ground cumin

One 14.5-ounce can black beans, drained and rinsed

1/4 cup plantain chips, crushed

1 lime, quartered

Directions

  1. Preheat an outdoor grill to medium-high heat.
  2. Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.  
  3. Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
  4. Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
  5. Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.