GRILLED MAHI MAHI FROM KNOWVILLE

I WANT TO THANK CHEF ED BUTLER FROM OUR KNOXVILLE DIVISION FOR TODAY'S RECIPE. SIMPLE AND REFRESHING, A NICE CHANGE OF PACE WHEN YOU ARE DIGGING OUT FROM A SNOWSTORM. TRY IT TODAY OR PASS IT ALONG.

Grilled Mahi Mahi w/ Citrus Salsa

  

6 oz  Harbor Banks Mahi Mahi              

3 oz  el Pasado Black Beans, drained    

2 oz el Pasado Salsa 

4 oz Monarch Spanish Rice prepared to package instructions    

1 oz Cross Valley Farms Green Onions cut on the bias    

2 oz Glenview Farms Sour Cream 

1 oz Apricot jam       

5      Cross Valley Farms Asparagus Spears trimmed and tossed in a small amount of vegetable oil     

1 t    Monarch Citrus Grill Seasoning     

3 oz  Fruit segment    

2 oz Pacific Jade Mandarin Oranges      

               

Method:

Rub Citrus Grill on Mahi Mahi and Grill.  Puree black beans and mix in salsa to make black bean sauce.  Fold in apricot jam and fruit segments with salsa to make citrus salsa.  Grill asparagus.  Ladle the black bean sauce onto the plate.  Center the rice and asparagus and top with Mahi Mahi.  Ladle citrus salsa over and garnish with sour cream and green onions