Grilled Mahi-Mahi with Mango and Black Bean Salsa

Prepare an outdoor grill. Make salsa at least 30 minutes in advance.

Coat the fish with the olive oil and season with salt and pepper. Grill fillets about 7-8 inches from the heat source for 1 1/2 minutes. Rotate the fillets 45 degrees to make an attractive crosshatch pattern and cook 1 1/2 minutes more. Turn over and cook for another 1 1/2 minutes. The fish is done when it is almost firm. Remove the fillets to plates, crosshatched side up. Stir the salsa, spoon it generously over the fish, and serve.