Grilled Mahi Mahi with Pan-Roasted Corn Salsa

2 6-7 ounce mahi mahi fillets (2 servings)
4 ounces of BBQ sauce
Butter or olive oil
1/2 c finely diced onion
1/2 c finely diced red bell pepper
1/2 c finely diced green bell pepper
1 c corn (fresh or frozen)
2 t cumin
1 t salt
1 t pepper
2 t lime juice
1/4 c salsa
4 c black beans (cooked or canned)I will cut this in half next time.

Grill the fish, basting frequently in BBQ sauce. Meanwhile, saute the onions, peppers, and corn in the butter/olive oil until cooked but still a little crunchy. Season with cumin, salt, pepper, and lime juice. Add the salsa. Toss to blend, and divide the mixture onto serving plates. Place a mound of black beans in the center of each plate and top the beans with the mahi mahi fillets.

Lemon Almond Cod/Hali

Ingredients
• Zest and juice of 1 lemon, divided
• 1/2 cup sliced almonds, coarsely chopped
• 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• Freshly ground pepper to taste
• 1 1/4 pounds Pacific cod or halibut (see Note), cut into 4 portions
• 4 teaspoons Dijon mustard
• 2 cloves garlic, slivered
• 1 pound baby spinach
• Lemon wedges for garnish
Preparation
1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
4. Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.
Tips & Notes
• Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.
Nutrition
Per serving: 249 calories; 13 g fat (1 g sat, 8 g mono); 46 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 28 g protein; 4 g fiber; 496 mg sodium; 1025 mg potassium.