Mahi-Mahi & Halibut Fillets with Corn and Black Bean Salsa recipe
Tender, flaky fish is very easy to grill if you keep an eye on the clock. These Mahi-Mahi and Halibut fillets were awesome with that corn & black bean salsa. In the interest of saving a lot of time, we did the prep off camera, but it wasn't difficult at all. Did I mention the pork loin, also on the Weber?
Fire up that grill and give this a try!
Yes, I noticed the boo boo during the title sequence! Why it says Cod, I have no clue...Old age, maybe?
PICO DE GALLO | The BEST Bowl of Salsa You Will Eat All Year Long (Authentic Mexican Recipe)
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This bowl of Pico de Gallo is so dang good it’ll have you crowing like a rooster ????????️
Back in the day I used to make the pico for our family barbecues. My grandma used to tell me it was the best recipe she ever had. So good in fact, that there would have to be TWO whole bowls because I would eat an entire on myself ????
In this video I’m gonna share the authentic, restaurants style and homemade recipe we use for our favorite snack and condiment – PICO DE GALLO!
My personal pro tip here is to use SERRANOS instead of jalapeños to take the heat up a few notches. And the best part of this recipe is you can adjust all the ingredients to you personal preferences.
You can add more tomato, less onion, double the chile or omit the cilantro – whatever you and your friends and family like, it can be done easily in this delicious recipe.
Ingredients
9 Roma Tomatos
1/2 White Onion
3 Whole Serranos (or Jalapeños for less heat)
1 Head of Cilantro (chopped)
1 Large Lime
2 tsp Sea Salt
And your favorite bag of chips
Take the heat up even more using my SALSA VERDE recipe:
Now let’s get to making PICO DE GALLO!
BBQ SIDES 3 Ways
For me, the quality of the sides can make or break a bbq. In this video, I'm showing you 3 of my (non-potato salad) favorites.
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????MY GEAR:
JULIENNE PEELER:
BOOS BLOCK CUTTING BOARD:
SALAD SPINNER:
MANDOLINE:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
7.25qt DUTCH OVEN:
12 CAST IRON SKILLET:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
MICROPLANE:
--RECIPE--
BAKED BEANS
▪175g/6oz chopped bacon
▪150g (1medium) white onion, small diced
▪50g (2 small) jalapenos, small diced
▪15g (5-6 cloves) garlic, minced
▪325g or 1.5c ketchup
▪100g or 1/4c molasses
▪50g or 1/4c brown sugar
▪30g or 1 3/4Tbsp worcestershire
▪30g or 2Tbsp yellow mustard
▪30g or 2Tbsp hot sauce
▪20g 1Tbsp + 1/2tsp apple cider vinegar
▪7g or 1Tbsp chili powder
▪2g or 1tsp black pepper
▪2x 425g/15oz cans cannellini beans with liquid
▪4x 425g/15oz cans cannellini beans, rinsed
▪200-400g or ¾-1.5c water
Add bacon to a heavy bottomed pot over medium heat. Stir and render fat for 10-15min until golden. Add in diced onion, jalapeno, and garlic. Stir, scraping up any bacon fond. Cook for about 10 min or until veggies have softened. Add ketchup, molasses, br sugar, worch, mustard, hot sauce, vinegar, chili powder, and pepper. Stir to combine. Add beans and about 200g water. Stir. Add additional 200g water if needed. Gently stir and bring to a simmer. Load into a 350F/175C to bake for 90 minutes, gently stirring 2-3 times during baking. Beans are done when thickened, but still a little saucy. Add water or sauce to thin slightly if needed.
--
CREAMY SLAW
▪500g or 9c cabbage, thinly sliced
▪100g or 2 large carrots, julienned
▪100g or 1 small bulb Fennel, thinly shaved
▪100g or ½ small red onion, thinly sliced and rinsed
▪3-5 cloves garlic, minced/pressed
▪30g or 1 3/4Tbsp salt (for cure)
▪20g or 1 2/3Tbsp sugar (for cure)
▪150g or 3/4c mayo
▪30g or 2Tbsp grainy mustard
▪30g or 2Tbsp apple cider vinegar
▪30g or 2 1/3Tbsp sugar (for dressing)
▪2g or 1tsp black pepper
Combine veggies and garlic in a bowl and mix with the 30g salt and 20g sugar. Cover and allow mixture to sit and cure for 30min. Transfer to a salad spinner and spin to drain. Transfer back into a dry bowl. Add mayo, mustard, vinegar, 30g sugar, and black pepper into a high sided container (or blender) and blend with immersion blender. Drizzle most of dressing over the slaw mix and fold to toss. Add more dressing to taste if needed.
--
STREET CORN (Elotes inspired) SALAD
▪1000g or kernels from 8 ears sweet corn, cut from cob
▪Neutral oil (avocado, canola, grapeseed etc)
▪Salt
▪75g or 2/3c cotija cheese, grated
▪20g/1 jalapeno, small diced
▪35-40g or 1 bunch of scallions (middle green part only)
▪20g or 1 med bunch cilantro, chopped
▪1 lime zest and juice
▪2-3 cloves garlic, minced/pressed
▪100g or 1/2c mayo
▪50g or 1/4c sour cream
▪2g or 1tsp black pepper
▪2g or 1tsp chili powder
Preheat large cast iron over high. Add about 3Tbsp neutral oil followed by the corn kernels and a large pinch of salt. Cook for 90 seconds then toss. Cook for another 3-4 minutes, tossing every 90 seconds. When corn beings to pop, it should be caramelized and done.
Transfer corn to a bowl and allow to cool slightly before dressing. Add in jalapeno, scallions, cilantro, lime zest and juice, garlic, mayo, sour cream, pepper, chili powder, and cheese. Stir to combine. Taste for seasoning - adjust with salt or lime juice if needed. Garnish with additional cheese.
????MUSIC:
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#bakedbeans #streetcornsalad #coleslaw
CHAPTERS
0:00 Intro
0:16 Baked beans
4:02 Creamy slaw
8:41 Street corn (elote inspired) salad
13:28 Let’s eat this thing
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Mandy's Mahi Mahi with Rustic Black Bean & Corn Salsa
Mandy’s Mahi Mahi with Rustic Black Bean & Corn Salsa
Mahi Mahi
Ingredients
2 lb. fresh Mahi Mahi cut into 8oz. filets
2 tablespoons Tone’s® Chili Powder
2 tablespoons Tone’s® Paprika
2 tablespoons Tone’s® Cumin
2 tablespoons Tone’s® Salt
1 tablespoon Tone’s® Black Pepper
2 tablespoons oil
Rustic Black Bean & Corn Salsa
Ingredients
1 can rotel tomatoes with green chilies
1 can cut corn, drained
1 can black beans, drained & rinsed
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small jalapeno, diced
2 stalks green onion, chopped
¼ bunch cilantro, torn
1 lime, juiced
½ teaspoon Tone’s® Cumin
Tone’s® Salt & Pepper to taste
Avocado, sliced
Make
•Preheat oven to 400⁰F.
•In a small bowl combine all the spices for the Mahi Mahi and mix well.
•Sprinkle the spice mix on top of the fish to lightly coat.
•In a cast iron skillet, heat the oil. Sear the fish for about 2 minutes per side then place the fish in the iron skillet in the oven for 8 minutes.
•Next make the salsa while the fish is baking. In a medium bowl combine all the salsa ingredients and combine with a spoon.
•Serve the salsa as a side or a topping for the fish. Top with sliced avocado.
Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones
How to Make Corn and Black Bean Corn Salsa | Corn Recipes | Allrecipes.com
Get the top-rated recipe for Heather's Cilantro, Black Bean, and Corn Salsa at
In this video, you’ll see how to make a vibrant summer corn salsa with canned black beans, avocado, tomatoes, onions, peppers, and fresh cilantro. It works great with fresh or frozen corn. Serve as an appetizer with tortilla chips or enjoy it as a side dish with chicken, fish, or enchiladas.
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