Grilled Mahi Mahi in Cuban Citrus Dressing

Ingredients:

• 4 mahi-mahi fillets, 100 g each.
• 3/4 cup Cuban citrus vinaigrette + extra for drizzling
• Vegetable oil to grease the grill
• 3 strips bacon, cut crosswise into 1cm wide strips.
• 1 small red bell pepper, diced
• Half a small red onion, diced
• 2 cups long-grain white rice
• 0.5 tsp ground cumin
• 1 can (430 g) canned black beans, rinsed
• 1/4 cup plantain chips, chopped
• 1 lime, cut into 4 pieces

Preparation:

1. Preheat an outdoor grill to medium-high heat.
2. Season the mahi mahi with salt and black pepper. Pour 1/4 cup Cuban citrus vinaigrette into a shallow bowl or baking dish, add the fish, and let marinate at room temperature for 10 minutes.
3. Meanwhile, add the bacon to a medium saucepan and cook over medium heat, stirring, until crisp, about 4 minutes. Use a slotted spoon to remove any bacon bits, leaving any drippings in the pan. Add the pepper and onion and cook, stirring, until softened, about 4 minutes. Add the rice, 2 cups of water, cumin, and a large pinch of salt. Bring to a boil, cover, and reduce the heat. Cook until the rice is tender and all the water has been absorbed, 15-20 minutes. Add the beans and bacon bits.
4. Generously oil the grill grate. Place the fish, rounded side down, on the grill and grill until it releases easily from the grate and has distinct grill marks, about 5 minutes. Check by carefully lifting one corner; if it sticks, cook a little longer. Carefully flip the fish and grill until firm to the touch, about 5 more minutes.
5. Divide the rice and beans among 4 plates. Top each with a slice of mahi mahi. Drizzle with the remaining dressing. Sprinkle with crushed chips and serve with a lime wedge.