- 1 Vidalia onion, thinly sliced into rings
- 2 limes, 1 juiced and 1 cut into wedges
- Coarse salt
- 1/3 cup finely chopped scallions (about 6)
- 3 tablespoons finely chopped jalapeno chiles (about 2)
- 3/4 cup finely chopped fresh cilantro, plus sprigs for serving
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 3/4 pound meaty fish fillets, such as mahimahi
- 2 cups cooked beans, plus 1/4 cup cooking liquid
- 8 to 12 corn tortillas, toasted briefly over an open flame and wrapped in a cloth, for serving
- 4 ounces cotija or ricotta salata cheese, crumbled (3/4 cup), for serving
- 4 radishes, thinly sliced, for serving
- 1 head romaine lettuce, trimmed and shredded (2 cups), for serving
Preheat broiler with rack 8 inches from heat source. Toss onion with lime juice and a pinch of salt. Let stand at least 10 minutes and up to 1 hour.
Meanwhile, mix scallions, jalapenos, chopped cilantro, a pinch of salt, and 2 tablespoons oil. Transfer 1/2 cup to a small bowl (set remaining mixture aside), and stir in remaining 2 teaspoons oil. Rub all over fish.
Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover.
Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more.
Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.