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1
Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid.
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2
Season the water with salt.
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3
Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes.
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4
Set the rice aside, covered, for 10 minutes.
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5
Fluff the rice with a fork and stir in the chimichurri.
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6
Set aside, covered, until ready to use.
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7
Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat.
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8
Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds.
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9
Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes.
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10
Stir in the black beans and sugar.
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11
Bring to boil, lower the heat, and simmer for 5 minutes.
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12
Add the vinegar and season with salt and pepper.
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13
Set aside, covered, until ready to use.
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14
Make the Salsa: Preheat a grill pan over high heat.
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15
Grill the pineapple rings, turning once, until charred, about 2 minutes.
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16
Transfer the rings to a cutting board and chop.
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17
In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice.
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18
Season with salt and pepper and set aside.
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19
(The salsa can be prepared up to 2 days in advance.)
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20
Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest.
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21
Preheat a cast iron skillet over medium heat for 5 minutes.
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22
Raise the heat to high and heat the butter and oil.
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23
Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.
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24
Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.
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25
1 Spanish onion
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26
1/3 cup olive oil
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27
1/3 cup freshly squeezed lime juice
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28
1 bunch fresh flat-leaf parsley
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29
1 bunch fresh cilantro leaves
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30
3 sprigs fresh oregano, leaves picked
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31
2 large cloves garlic
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32
1 jalapeno, stemmed and chopped
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33
Kosher salt and freshly ground black pepper
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34
In a food processor, pulse the onion until finely chopped but not pureed.
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35
Transfer the onion to a bowl.
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36
Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped.
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37
Transfer the herb mixture to the bowl of onion and stir to combine.
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38
Season the chimichurri with salt and pepper.
