This recipe from Mccormick & Schmick’s Seafood Restaurant Cookbook was deeeelicious and a great summer meal. We needed the grill on for the fish anyway, so we grilled the corn on the cob for the pan salsa. The recipe as written in the book uses a lot more butter and store-bought salsa, but we had just received tomatillos in our CSA box so I decided to make a roasted tomatillo salsa and use that instead.

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Lisa says:

Hey, it’s Black Bean Mountain!

Chris says:

Yes, but look what you get to eat at the summit.

Lisa says:

Mmmm… if only this was served at the top of *real* mountains…

Chris says:

Pretty good, huh? That corn salsa is good, and I’m glad I made that tomatillo salsa to go with.

Lisa says:

Yeah I’m a big fan of this one.

Chris says:

Can’t really go wrong with grilled fish — well, unless you overcook it…

Lisa says:

…which you didn’t, so no worries.

Chris says:

I heart summer!

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Grilled Mahi Mahi with Pan-Roasted Corn Salsa and Black Beans
2 6-oz mahi mahi fillets
4 oz barbecue sauce
1 tbsp butter
1/2 cup finely diced onion
1/2 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1 cup corn, fresh off the cob
2 tsp cumin
1 tsp salt
1 tsp pepper
2 tsp freshly squeezed lime juice
1/4 cup Roasted Green Tomatillo Salsa
1 28-oz can black beans, warmed

Grill the mahi mahi, basting frequently with the barbecue sauce. Meanwhile, saute the onions, peppers, and corn in the butter until cooked but still firm. Season with the cumin, salt, pepper, and lime juice. Add the tomatillo salsa. Toss to blend. Place a mound of the black beans in the center of each plate and top with the mahi mahi fillets and corn salsa.