Seared Mahi Mahi with Grilled Mango-Pineapple Salsa

This one took some preparation but this was one of our favorite recipes. So much so that we made it for our parents one night. This has AMAZING flavor. This is the recipe and see how I tweaked it to make it cleaner..

http://www.foodnetwork.com/recipes/saras-secrets/seared-mahi-mahi-with-grilled-mango-pineapple-salsa-green-rice-and-black-beans-recipe/index.html

Ingredients

Black Beans:

• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 2 red bell pepper, cored, seeded, and chopped
• 1/2 Spanish onion, chopped
• 3 (12-ounce) cans black beans, rinsed and drained
• 1/2 teaspoon Splenda
• Sherry vinegar, to taste (I used about 2 tsp apple cider as that's all I had)
• Kosher salt and freshly ground black pepper

Salsa:

• 1/2 pineapple, cored, peeled and sliced into 1/4-inch rings
• 1 mango, peeled, pitted, and chopped
• 1/2 red bell pepper, cored, seeded, and chopped
• 1/2 red onion, chopped
• 3 tablespoons chopped cilantro leaves
• 1.5 tablespoons olive oil
• 1 tablespoon peeled, minced fresh ginger ( I just used 1/2 tsp Ground Ginger)
• 1 jalapeno, or to taste, chopped
• 1 to 2 limes, juiced
• Kosher salt and freshly ground black pepper

Mahi Mahi:

• 6 (6-ounce) mahi mahi fillets
• Kosher salt and freshly ground black pepper
• 3 limes, zested
• 1 tablespoon olive oil

Directions

Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.

In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)

Make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin, bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and Splenda. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.

Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the oil (I used Pam instead). Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side. (Don't do more than 3 min per side. It continues to cook once you take it off and overcooked Fish is not good!)

Divide beans (I only served about 1/4 cup to keep the calories down) among the center of 6 plates, top with the fillets, and spoon some the salsa over each.