0.8 cup black beans canned rinsed cooked well fine ( beans, , are )
6 servings fish fillet
1 small very jalapeño pepper minced seeded
0.5 teaspoon lime zest finely grated
1 small fully mango pitted ripe peeled cut into small dice
2 teaspoons olive oil
2 tablespoons orange juice fresh
1 small bell pepper red cored seeded cut into small dice, and blanched
2 teaspoons rice vinegar
6 servings salsa
6 servings salt and pepper black freshly ground
0.5 bunch scallions green chopped
42 ounces swordfish fillets
Equipment
bowl
grill
grill pan
Directions
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 the salt and pepper. Grill the fillets about 7 to 8 inches from the heat source for 1 1/2 minutes. Rotate the fillets 45 to make an attractive crosshatch pattern and cook 1 1/2 minutes more. Turn and cook for 1 1/2 minutes.
Alternatively, heat a grill pan until very hot, about 3 minutes. Sear the fillets following the time schedule above. 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.
