Ingredients Jump to Instructions ↓

  1. 3 1/2 cups water

  2. 2 cups long-grain rice

  3. Kosher salt

  4. 2 cups Chimichurri, recipe follows

  5. 1 teaspoon cumin seeds

  6. 2 red bell pepper, cored, seeded, and chopped

  7. 1 large Spanish onion, chopped

  8. 3 (12-ounce) cans black beans, rinsed and drained

  9. 1/2 teaspoon sugar

  10. Sherry vinegar, to taste

  11. 1/2 pineapple, cored, peeled and sliced into 1/4-inch rings

  12. 1 mango, peeled, pitted, and chopped

  13. 1/2 red bell pepper, cored, seeded, and chopped

  14. 1/2 red onion, chopped

  15. 3 tablespoons chopped cilantro leaves

  16. 3 tablespoons olive oil

  17. 1 tablespoon peeled, minced fresh ginger

  18. 1 jalapeno, or to taste, chopped

  19. 1 to 2 limes, juiced

  20. 6 (6-ounce) mahi mahi fillets

  21. Kosher salt and freshly ground black pepper

  22. 3 limes, zested

  23. 2 tablespoons unsalted butter

  24. 1 tablespoon vegetable oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.)

  5. 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.

  6. Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.


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