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    Servings: Not specified

    Directions

    Place the soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil, oregano, and pepper in a small bowl and whisk until the honey is completely dissolved. Pour the marinade into a re-sealable plastic bag with the fish fillets and marinate in the refrigerator for 30 to 45 minutes. Toss the tomatoes, scallions, black beans, cilantro, jalapeno, and the lime juice in a medium bowl. Add some salt to taste and set aside to let the flavors develop. Oil your grill grates with canola oil to help prevent sticking. If using a gas grill, preheat the grill to high. Grill the fish for 5 to 6 minutes on a side, turning carefully using a turner large enough to support the entire piece of fish, until browned, firm and flaky. Serve with the black bean salsa and lime wedges. Indoor Variation: To cook on a grill pan on the stovetop, heat the grill pan over high heat. Remove the fish from the marinade and pat dry with paper towels. Brush both sides of the fish with oil and place on the hot grill pan. Oiling the fish instead of the pan will limit the amount of smoke. Cook for 5 to 6 minutes on each side.

    Ingredients
    • 1/2 cup soy sauce
    • 1/2 cup orange juice
    • 1/4 cup ketchup
    • 1 tablespoon honey
    • 2 tablespoons lime juice (from about 1 lime)
    • 1 garlic clove, finely minced
    • 1 teaspoon finely chopped fresh basil leaves
    • 1 teaspoon finely chopped fresh oregano leaves
    • Freshly ground black pepper
    • 4 (7 to 8-ounce) mahi-mahi steaks, about 1-inch thick
    • Canola or vegetable oil, for greasing the grill grates
    • Salsa:
    • 2 cups cherry tomatoes, halved
    • 2 scallions, white and light green parts only, thinly sliced
    • 1 (14-ounce) can black beans, drained and rinsed
    • 1/4 cup chopped fresh cilantro leaves
    • 1 jalapeno, finely chopped (seeded and ribbed for less heat)
    • 2 tablespoons lime juice (from about 1 lime)
    • Salt

    Parsed from recipe text (no separate ingredient records).
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