Donna's Grilled BBQ Mahi Mahi and Bean & Vegetable Salad

Hello fellow culinary adventurers!  Yesterday's simple Saturday menu consisted of BBQ'd mahi mahi fillets topped with a quick and delicious bean and vegetable salad that I developed 20 years ago and which won a $100 cooking contest prize :).  If you add Basmati rice on the side, you have a complete meal in less than 30 minutes especially if you make the salad in advance to marinate.  (I also serve corn tortilla chips on the side since they are excellent dippers for the salad).  With a healthy meal like this, you may even be able to justify dessert or a snack later!  Best, Donna:

Donna's Grilled BBQ Mahi Mahi

Ingredients:

Two 6 ounce mahi mahi fillets

1 cup Sweet Baby Ray’s Sweet & Spicy BBQ Sauce (or other desired brand)

Salt and pepper to taste

Method:

Place fillets in shallow dish and cover with BBQ sauce, salt and pepper, turning to coat all sides.  Cover and let marinate for about 4 hours in refrigerator.  Preheat grill to 350 degrees F.  Grill fillets about 4 minutes per side, adding more sauce with each turn.  Fish is done when it flakes and is white in color.  Serve with Donna’s Black Bean Vegetable Salad and Basmati Rice if desired.

Serves 2.

Donna’s Bean & Vegetable Salad

Salad Ingredients:

2 cans (15 ounces) black beans, drained and rinsed

1 can (15 ounces) red kidney beans, drained and rinsed

1 can (15 ounces) garbanzo beans, drained and rinsed

1 medium red onion, chopped

1 green pepper, chopped

20 cherry tomatoes, chopped

2 corn cobs, microwaved for 4 minutes, kernels then removed with knife (or one 14 3/4 ounce can corn, drained); if desired, lightly char cooked cobs over grill or gas stove burner before removing kernels

1 teaspoon garlic, minced

Freshly ground black pepper to taste
Tortilla chips, if desired

Dressing Ingredients:

2/3 cup raspberry vinegar

¾ cup granulated sugar

1 teaspoon salt

½ cup canola or other vegetable oil

Method:

Mix all salad ingredients in large bowl.  Mix together first 3 dressing ingredients in 2 cup measuring cup and microwave for 3 minutes and then cool. Add oil and stir into salad ingredients and refrigerate about 4 hours before serving.  If desired, this salad may also be served as an appetizer with tortilla chips.

Serves 12 – 16.

Copyright 2014.  Updated: 17July2017.