The 100th Calgary Stampede has come to a close so for this week’s recipe, I had in mind anyone who hit the Stampede a little too hard, consuming many pancake breakfasts, beers and mini donuts over the ten day period. It’s time to get back to “normal” eating and this light & cleansing summer dish will make hopefully make up for some of the previous week’s indulgence!
I grew up in Newfoundland where fish was a dietary staple – The fresher, the better. Now that I live in Calgary, it is obviously difficult to purchase fresh ocean fish in a landlocked province!
For me, the next best thing is purchasing fish from the large selection of flash frozen seafood from the Dor Bel booth at Kingsland. “Flash Frozen” means that the seafood was frozen very soon after it was caught, preserving much more of the nutrients and flavour when compared to fish that has been caught, chilled and then shipped to retailers. Dor Bel’s products are also portion controlled, sold in individual packets for your convenience. In addition to the wide variety of seafood offerings, they sell a variety of locally produced meats and chicken too.
Back to the recipe: I fell in love with mahi mahi while visiting Maui a few years ago. This white fish has a satisfying meaty texture like halibut, but it’s not as expensive and I personally find it easier to cook. Pair the fish with the spicy black bean and corn salad and a side of sautéed Lund’s leafy greens, then dinner is served!
Grilled Mahi Mahi with Black Bean & Corn Salad
- 1 cup corn kernels, fresh or frozen
- 1 cup black beans
- ½ cup chopped cherry tomatoes, seeds scooped out
- ¼ cup red bell pepper, finely chopped
- 1 jalapeno, finely chopped and seeded if desired (I removed only half the seeds for a bit of heat)
- 2 green onions, chopped
- 1/2 c fresh cilantro leaves, roughly chopped
- ¼ cup fresh lime juice
- 2 tbsp avocado or olive oil
- 1 tsp ground cumin
- ¼ tsp dried Mexican oregano
- ¼ tsp agave nectar or honey
- 1/8 tsp each salt and black pepper
- 2 pieces Mahi Mahi, about 6 oz each
- Tex Mex seasoning
- Sea salt and freshly ground black pepper
For the salad: Combine corn, beans, vegetables and cilantro in a large mixing box. Whisk together the remaining ingredients (the dressing) in a mixing cup, then gently toss with the salad ingredients. Season with additional salt and pepper, if desired.
Remove fish pieces from their packages and pat dry with a paper towel. Rub both sides of the fish with a little olive oil and Tex Mex seasoning. I used Calgary’s own Silk Road Spices’
Frontera Tex Mex seasoning, which is mildly spicy. If you don’t have a seasoning blend in your pantry, just rub the fish with a mixture of chili powder, cumin, oregano and cayenne. Sprinkle with salt and pepper.
Lightly oil a grill pan and heat it on medium-high. Carefully place fish on the pan and cook one side for 4 minutes. Flip, then cook the other side for 3-4 minutes. Transfer to a plate, top with the black bean & corn salad. Serve with fresh guacamole (or add one diced avocado to the salad).
The Sabores booth at Kingsland sells the BEST guacamole! It is so fresh and perfectly seasoned. While you’re there, you could even pick up a package of their fabulous, freshly made corn tortillas and turn this recipe into fish tacos! Just add shredded red cabbage for a bit of crunch.