Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4
cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or
baking dish. Let marinate at room temperature for 10 minutes.
Meanwhile, add the bacon to a medium saucepan over medium
heat and cook, stirring, until crispy, about 4 minutes. Use a slotted
spoon to remove the bacon pieces, leaving the drippings in the pan. Add
the peppers and onions and cook, stirring, until soft, about 4 minutes.
Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a
simmer, cover and reduce the heat. Cook until the rice is tender and the
all water has been absorbed, 15 to 20 minutes. Stir in the beans and
bacon pieces.
Brush the grill grates generously with oil. Place the fish
on the grill, rounded-side down, and leave it until you can lift the
fish without it sticking to the grill and there are distinct grill
marks, about 5 minutes. (Test it by gently lifting a corner -- if it
sticks, cook it a bit longer and try again.) Carefully turn the fish
over and cook until firm to the touch, about another 5 minutes.
Divide the rice and beans among 4 plates. Top each with a
piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle
with crushed plantains and serve each with a lime quarter.
