Kickin Hot Grilled Veggies Black Beans Salsa Recipes

GRILLED MAHI-MAHI WITH BLACK BEAN SALSA

Steps:

• 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.

GRILLED POLENTA BITES WITH BLACK BEAN SALSA

Steps:

• Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
• Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.

KICKIN' SALSA

Steps:

• Chop and prepare all the vegetables (first 5 ingredients), combine and toss them together in a large bowl.
• Squeeze lime juice over the mixture.
• Add the remaining 5 ingredients and toss together.
• This recipe should be mild to medium hot. If you like it hot, toss in a few jalapeno seeds.
• Cover with Saran wrap, refrigerate, and allow the flavors to blend for a couple of hours before serving.
• (*If you don't have hot chili cooking oil, put 1 tablespoon of cooking oil in a small bowl with 5 or 6 jalapeno seeds, microwave for 15 to 20 seconds.).