grilled halibut over black bean salsa and steamed rice

Tonight was one of those nights when we didn't have much in the house. I was in gym clothes and needed to shower so I was not about to go to the store. I had to make do with what we had and it turned out quite good (we also ate this with a bowl of chilled, fresh beets - yum!)

Black Bean Salsa
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white corn, drained
1 tomato, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
4 green onions, thinly sliced
1/2 bunch cilantro, roughly chopped
1 small jalapeño, chopped
2 garlic cloves, minced
Juice of 2 limes
1/4 cup red wine vinegar
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup olive oil
2 Tablespoons sugar
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons onion powder
Sea salt and pepper to taste

Combine all ingredients in a bowl and stir well. Chill while steaming rice and grilling halibut.

Grilled Halibut
4 (6 ounce) halibut fillets
2 limes
Olive oil
Sea salt and pepper, to taste

Lightly oil a grill pan with olive oil, heat over medium heat. Wash halibut fillets and pat dry. Season with salt and pepper. Gently place fillets in the hot pan and let cool over medium heat for 5 minutes. Squeeze limes over fillets, flip over and let cook for another 5 minutes until cooked through.

To serve: Place a mound of steamed rice on serving plate. Drizzle salsa over rice, making sure to get some "juice". Place halibut fillet on top, sprinkle some chopped cilantro over the fish and serve.