Pan seared Mahi topped with mango salsa and black beans & whole grain brown rice

You will need:
2-4 pieces of mahi mahi (halibut and swordfish work great too)

1 mango diced

1 medium tomato diced

1 jalapeno seeded and diced

1/4 cup fresh cilantro

1 small or 1/2 large red onion diced

Juice of half a lime

1 teaspoon -tablespoon adobo seasoning (enough to season 2-4 pieces)

1 14 ounce can season black beans

1-2 cups of brown instant rice (depending on how many servings you need)

1-2 cups of chicken broth (1 cup broth per one cup of rice)



In a bowl combine all these ingredients and let marinate anywhere from 20 minutes to 3 hours (or more)

In a pot over high heat bring chicken broth and rice to a boil and remove from heat and cover. Let stand for 15 minutes and fluff with fork or stir gently.

In a small non stick pot heat black beans on medium heat add salt and pepper to taste. You can warm the beans closer to when the fish is cooked so they stay warm for serving time. (if you don't like raw onion on top of the beans you can add them in the bean mixture, or omit completely.

In a large non stick skillet spray pan with cooking spray or olive oil and season fish with Adobo (or your choice of season, this was Cuban style so I chose Adobo)

On medium heat cook fish for about 6-8 minutes on each side until cook through the center then remove fish and set aside...in the same pan (to save clean up) add the mango mixture to pan until warmed through.

Plate rice with beans on top and fish with warm mango salsa and serve.