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RAGIN CAJUN MAHI MAHI WITH RICE AND BLACK BEANS AND TOMATO, AVOCADO, AND CORN SALSA

Ingredients

The Rice and Beans:

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cups cooked white rice

1, 15-ounce can black beans, drained and rinsed

1 teaspoon cumin

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

½ teaspoon salt

2 tablespoons fresh lime juice

 

The Salsa:

1-pint cherry or grape tomatoes, cut in quarters

1 small onion, chopped

2 cloves garlic, minced

¼ cup fresh cilantro leaves, chopped

1 avocado, chopped

1 cup frozen corn, thawed

Juice from one lime

¼ cup olive oil

1 tablespoon sugar

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon cumin

 

The Fish:

1 ½ – 2-pounds mahi mahi filets, skinned (or other white fish such as haddock, halibut, bass, etc…)

1 ½ – 2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

3 tablespoons olive oil

Instructions

To make the rice and beans, heat the olive oil in a large deep skillet over medium high heat and cook the onions and garlic until soft and fragrant, about 3 minutes.  Add the rice, beans, cumin, Cajun spice, salt, and lime juice to the pan and stir to coat.  Cook for 3 more minutes, stirring frequently.  Keep warm until ready to serve.

To make the salsa, combine all of the ingredients together in a bowl and toss to combine.   As you prepare the fish, toss occasionally to help the flavors marry.

To prepare the fish, pat the filets dry with paper towels and then coat on both sides with the Cajun seasoning, rubbing the spices into the fish.

Heat the olive in a large non-stick skillet over medium high heat.  Place the fish in the hot oil, top-side-down.  Cook for 2-3 minutes until golden brown.  Flip and cook for 2-3 minutes on the other side until a fork slides easily in and out of the center of the fish.  Timing will depend on the thickness of the filets.  Do not overcook.

Serve the fish over the rice, topped with the yummy salsa.

 

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