4 seven-ounce Mahi Mahi filets
1 can black beans
1 ½ mangos, peeled, diced ¼”
1 red onion, diced ¼”
1 ½ red bell peppers, seeded and diced ¼”
½ bunch fresh cilantro, chopped
3/4 teaspoon sesame oil
1 ½ teaspoons rice wine vinegar
salt and pepper to taste
Combine all of the above ingredients, except mahi, and mix well. Refrigerate.
Combine teriyaki glaze, orange juice and soy sauce. Bring to a boil. Reduce heat. Combine cornstarch with water until smooth. Whisk into sauce until desired consistency.
Cook mahi mahi on the barbecue grill for 3 to 4 minutes per side (being careful not to burn the filets). When done, spoon 1 to 2 tablespoons of the teriyaki sauce on each serving plate. Place mahi mahi on top of sauce, and top with black bean salsa.