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Mahi Mahi with Black Bean & Mango Salsa Recipe

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This recipe for Mahi Mahi with Black Bean & Mango Salsa is from The Owens Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup fresh lime juice
3 tsp Jamaican Jerk Rub
2 tsp Garlic Oil or olive oil
2 garlic cloves, pressed
4 boneless, skinless sea bass, mahi mahi or halibut fillets (4-6 oz)
1 large red bell pepper
1 large mango
2 medium green onions with tops (about 1/2 cup thinly sliced)
1 can (15 oz) black beans, drained and rinsed
Lime wedges
Directions:
Directions:
1. Prepare grill for direct cooking over medium-high heat. For marinade, whisk together lime juice, rub, oil and garlic pressed with Garlic Press in Stainless (2-qt.) Mixing Bowl. Place fish into resealable plastic bag; add half of the marinade. Seal bag; turn to coat and refrigerate no longer than 30 minutes.

2. Meanwhile, for salad, cut off sides from bell pepper to create four large, flat pieces, avoiding seeds. Peel mango with Serrated Peeler; cut flesh from both sides of flat pit, forming two halves. Thinly slice green onions. Add beans and 1/4 cup of the onions to remaining marinade in mixing bowl; set aside.

3. Grill fish, bell pepper and mango, covered, 3 minutes or until grill marks appear; Grill 4-5 minutes or until mango and bell pepper are charred and crisp-tender and Digital Pocket Thermometer inserted into side of fillets registers 140°F .

4. To serve, divide salad among serving plates; top with fish fillets. Garnish with reserved green onions and lime wedges.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a Pampered Chef recipe that is light and healthy, it quickly became one of our favorites!

 

 

 

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