Mix the fish-rub ingredients in a small bowl. I used frozen Mahi-Mahi, so I thawed it according to the thawing directions on the package, rinsed the filets, patted them dry with paper towels, and cut them into 2-inch square pieces. Next, I coated them in the spice rub, put them in a Pyrex glass tupperware, and let them sit in the fridge for an hour.

Meanwhile, a few cloves of garlic and half an onion were sauteing in a pan with some olive oil. Next, I added one carrot (peeled and chopped), cooked on medium high for a few minutes, and then one can of drained and rinsed black beans. This cooked for 20 minutes or so, and then a chopped green pepper was added to the mix, as well a pinch of cumin and some fresh ground black pepper.

After the fish marinated, I broiled them for 5 minutes on each side, and served them in a burrito with the black beans and my Tangy Tomatillo Guacamole.

Ingredients:

• Avocado (how much guac do you want? I usually use 1-2, so plan on 2 for this recipe and scale it up if you need a big vat of guacamole)
• 3-4 tomatillos
• 1 clove garlic, minced
• 1 jalapeño, finely chopped (use the seeds if you like spice)
• pinch of sea salt
• freshly ground black pepper to taste
• Aleppo pepper from Savory Spice Shop – you could substitute this with crushed red pepper flakes
• juice from 1/2 lime