Jamaican Jerk Mahi

Jamaican Jerk Mahi Mahi with pineapple, mango, bell pepper and black bean salad on rice pilaf

Marinade
1/4 cup lime juice
3 tbsp Jamaican Jerk rub
2 tbsp olive oil
1 tbsp garlic powder
2-4 fillets of Mahi Mahi

Black Bean Salad
1 large mango
1 large red bell pepper
1 lb pineapple
1 inch chunks
 1 can black beans, washed and drained
2 limes
1/4 cup green onion, diced
90 second butter and garlic rice packet


1. Heat grill to medium-high heat. Whisk lime juice, Jamaican Jerk rub, olive oil and garlic powder together. Place Mahi Mahi into a resealable bag, then poor half of the marinade into the bag, zip and place in the fridge for 15 minutes.

2. Cut mango into one inch slices. Slice the red bell pepper into four pieces, removing all seeds. Place pineapple chunks onto kabob sticks. Place Mahi onto grill with mango, bell pepper and pineapple.

3. Meanwhile, pour the beans and green onions into the remaining marinade and mix. Once the mango, bell pepper and pineapple are grilled, cut into small pieces and pour into the bean salad.

4. Once rice is prepared, divide evenly among each plate, then place Mahi on top of rice. Spread the bean salad evenly over each fish.

Enjoy!