Mexi Mahi

I posted this on my other blog but it was so good I'm going to double dip...

Excited by my Spanish class this evening, I came home to cook a Mexican-inspired Mahi Mahi with black bean and corn salsa. I've never cooked fish without a broiler before, so this was big for me. My serendipitous leftovers--half a tomato, almost wilted cilantro, cooked black beans, accidentally frozen ear of corn--led to this enticing combination! The fish is under the mass of salsa on the plate. Can you tell I've already dug in?

If anybody else has low-tech (read: no broiling pan or grill) fish recipes, send them my way! I am emboldened by tonight's attempt.

Salsa:
heat 1 capfull evoo over medium-high heat
add 1/2 onion (chopped) and one ear corn (cut off cob) and saute until the onions don't taste nasty
add 1/2 cup black beans, 1T lime juice, 1t chili powder
cook until beans are warm
remove from stove, add 1/2 tomato (chopped), a handful of chopped cilantro, and ground pepper/salt to taste

Fish:
Rub fish with 1 capfull evoo
heat 1 capfull evoo over medium-high heat (use same pan as you did for the above)
place fish in pan and wait until it smokes a little bit
flip fish and wait until it flakes a little bit

Top fish with salsa and enjoy!