Pan Seared Mahi-Mahi with Black Bean and Tomato Salsa
2 Mahi-Mahi fillets, thawed
1 recipe for chili powder based dry rub - the same one from the Spicy Pork Loin Chops recipe
1 recipe for Pico de Gallo, plus an extra garlic clove, and 1 cup of black beans
5 tablespoons of olive oil, divided
1) Prepare the marinade. With a damp paper towel pat any moisture off the fillets, and place in a small dish with the marinade. Marinate the fillets for 15 to 30 minutes.
For the Marinade
the juice of 4 limes
2 tablespoons of olive oil
2) Prepare the black bean and tomato salsa (even better if you can make earlier in the day).
For the Black Bean and Tomato Salsa
2 medium tomatoes
1 medium to small onion
1 bunch of fresh cilantro (about 1/2 cup of leaves)
2 cloves of garlic
1 cup of black beans, rinsed and drained
juice of one lime
3) Prepare the dry rub in a small ramekin.
For the Dry Rub
1/2 teaspoon of chili powder
1/4 teaspoon cumin
1/4 teaspoon of paprika
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/8 teaspoon of onion powder
1/8 teaspoon of garlic powder
pinch of cayenne (or more - which will determine the kick)
4) Heat 3 tablespoons of olive oil in a frying pan. Sprinkle half of the spice rub on the top side of the fillets, and place spice side down in a hot pan. Sprinkle the other half of the spices on the other side of the fillets. Cook for 5 minutes and flip.
5) Cook on the flip side for another 4 to 5 minutes. Serve immediately with the salsa.