0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 hr 35 min |
| Active: |
35 min |
| Yield: |
4 servings |
Ingredients
- 2 cups heavy mayonnaise
- 1 tablespoon minced garlic
- 1 cup olive oil
- One 46-ounce can pineapple juice
- 2 tablespoons Dijon mustard
- Four 8-ounce fillets mahi-mahi
- 3 tomatoes, diced
- 2 avocados, diced
- 1 medium red onion, diced
- 1/4 cup cut pineapple
- 1/2 cup diced jalapeños
- 1 bunch fresh cilantro, chopped
- 1/4 cup Key lime juice
- Salt and pepper
- Two 8-ounce cans black beans
- 3 tablespoons butter, melted
- 2 cups cooked quinoa
Instructions
- In a blender, mix the mayonnaise, garlic and 1/4 cup olive oil. Refrigerate.
- Mix the pineapple juice and mustard in a large bowl. Place the fish in the mixture. Cover and refrigerate for 1 to 2 hours.
- Combine the tomatoes, avocados, onion, pineapple and 1/4 cup jalapeños in a bowl. Add half the cilantro, the Key lime juice and some salt and pepper. Cover and refrigerate for 1 to 2 hours.
- In a blender, add the black beans, the remaining cilantro, remaining 1/4 cup jalapeños, 1/2 cup olive oil and salt and pepper. Blend until warm; if your blender will not warm it, pour into a saucepan and warm over low heat. Set aside.
- Remove the fish from the marinade. Sprinkle with salt and pepper. Heat a grill. Bathe the fish in the remaining 1/4 cup olive oil and grill, basting with the butter, for 2 to 3 minutes on each side. Remove from the heat.
- Make plates with 4 ounces bean purée, 4 ounces quinoa, the fish and the salsa. Finish with the aïoli.
