Mahi Mahi With Black Bean And Avocado Relish

Hold onto your knickers, because Mags ate fish again. And it's not even Lent! And it didn't come out of a can! I'll give you a moment to go find the smelling salts in the event that you're feeling a case of the vapors coming on. Read on when you feel composed again.

Hubby and I made a trip through Trader Joe's frozen seafood section when we were there a month or so ago. I told him to pick out a couple of packages of different fish he'd like to try and then promptly put them in the freezer when we returned home and kind of forgot about them. (I tend to do that with food items I'm not too thrilled about.) I pulled out the package of mahi mahi yesterday morning and decided that I was going to find a way to make this and I was going to like it, come hell or high water. I found this very easy and very tasty recipe in a Better Homes and Gardens "Ultimate Mexican" magazine and decided to give it a whirl. I coaxed a couple of sprigs off of the little oregano plants I'd just put in the herb garden last week and snipped a bit off the new parsley plant and put the black bean and avocado relish together in world record time. Hubby grilled the fish when he got home from work and we had dinner on the table in under 30 minutes. Rachael Ray would have been proud.

Mahi Mahi With Black Bean And Avocado Relish

1 pound frozen skinless mahi mahi fillets, thawed
2 TBSP fresh parsley, chopped (the original recipe called for cilantro but we all know how I feel about THAT)
2 TBSP fresh oregano, chopped
1/2 tsp lime zest
2 TBSP lime juice
1 TBSP olive oil
1/2 tsp garlic powder (original recipe called for 1-2 garlic cloves, minced, but I don't care for raw garlic)
1/4 to 1/2 tsp bottled hot pepper sauce
1 (15 oz) can of black beans, rinsed and drained
1 avocado, halved, seeded, peeled and chopped
salt and pepper

In a small bowl combine the parsley, oregano, lime zest, lime juice, olive oil, garlic powder, and hot pepper sauce.

Place rinse and drained black beans and avocado in a medium serving bowl and toss with half of the above herb mixture. Cover bowl with plastic wrap and chill until ready to serve.

Rinse fish filets and pat dry with paper towels. Season with salt and pepper and brush on the remaining herb mixture. Grill on greased rack over medium heat for 4-6 minutes per 1/2 inch thickness or until fish flakes easily when tested with a fork, carefully turning halfway through grilling.

To serve, arrange fish on top of relish, if desired.

Speaking of grilling, Moogie's having a Memorial Day giveaway. She makes the most adorable aprons I've ever seen. Go check her out!