Edward Brown Grilled Mahi-Mahi with Mango and Black Bean Salsa

From The Modern Seafood Cook by Edward Brown

Serves 6


  • 1 small, fully ripe mango, peeled, pitted, and cut into small dice
  • 3/4 cup cooked black beans (canned beans, well rinsed, are fine)
  • 1 small red bell pepper, cored, seeded, cut into small dice, and blanched
  • 1/2 bunch scallions, green parts only, chopped
  • 2 teaspoons rice vinegar
  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon finely grated lime zest
  • 1 very small jalapeno pepper, seeded and minced
  • salt and freshly ground black pepper


  • 6 mahi-mahi fillets (about 7 oz. each)
  • 2 teaspoons olive oil
  • salt and freshly ground black pepper

Prepare an outdoor grill. At least 30 minutes in advance, combine the salsa ingredients in a nonreactive bowl. (The salsa may be made and refrigerated up to 2 days in advance.)

Coat the fish with the olive oil and season with salt and pepper. Grill fillets about 7-8 inches from the heat source for 1 1/2 minutes. Rotate the fillets 45 degrees to make an attractive crosshatch pattern and cook 1 1/2 minutes more. Turn over and cook for another 1 1/2 minutes. The fish is done when it is almost firm. Remove the fillets to plates, crosshatched side up. Stir the salsa, spoon it generously over the fish, and serve.

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