Mahi-mahi: the fish so nice they named it twice. Actually, the name of this tropics-dwelling fish means "very strong" in Hawaiian, but the lean, firm-textured mahi-mahi is quite delicate in flavor. We keep the vibe tropical with a mango black bean salsa and top it off with a smoky lime butter that delivers a delicious combination of bold and bright flavors.
Preheat an outdoor grill or grill pan over medium heat. Drain and rinse black beans in colander. Zest lime, halve, and juice. Rinse mango under warm water (if still frozen) and cut into ¼" pieces. Halve grape tomatoes. Trim ends off green beans. Stem jalapeño and cut a few thin rounds for garnish. Halve remainder, seed, and mince. Rinse mahi-mahi, pat dry, and season both sides with a pinch of salt and pepper.
Cook the Mahi-Mahi
Drizzle mahi-mahi with 1 tsp. olive oil and place on preheated grill. Cook 4-5 minutes per side, turning as needed to prevent burning, until fish is firm and reaches a minimum internal temperature of 145 degrees. Remove to a plate and allow to rest.
Make the Mango-Black Bean Salsa
In a medium mixing bowl, combine 1 cup black beans, mango, grape tomatoes, jalapeño (to taste), and 1 Tbsp. lime juice. Season with ½ tsp. salt and a pinch of pepper. Taste and add more lime juice as desired. Set aside, mixing just before serving.
Cook the Green Beans
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add green beans and cook 3 minutes, or until beginning to caramelize. Add 3 Tbsp. water and a pinch of salt, cover, and cook 4 more minutes until vibrant green and tender.
Make the Smoky Lime Butter
Combine softened butter, smoked paprika, and lime zest (to taste) in a small bowl. Mix to combine thoroughly.
Plate the Dish
Place a serving of green beans and mango black bean salsa on plate. Place mahi-mahi over salsa and top with smoky lime butter. Garnish with jalapeño rounds.