Tilapia with Mango-Black Bean Salsa

13 04 2008

My coworker had brought in a surprisingly delicious and fresh mango and black bean salad, and it inspired me to make this salsa.  This would go well with grilled chicken or pork, but I had frozen tilapia filets handy, and those proved to be delicious as well.

Mango-Black Bean Salsa

  • 1 ripe mango, peeled and chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 3/4 can black beans, rinsed well
  • 1 jalapeno pepper, minced
  • 1/2 red onion, minced
  • 1/8 – 1/4 c fresh cilantro, chopped (to taste)
  • Juice from 1 – 1 1/2 limes (again, to taste)
  1. Chop mango and peppers into uniform pieces, on the small side as opposed to larger.
  2. Place all ingredients in a bowl and mix well.  This can sit while you are preparing the tilapia, or eaten immediately.


  • Tilapia filets
  • 1/4 c flour
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 Tbsp olive oil
  1. In a shallow bowl, mix dry ingredients well.  Cover both sides of fish with mixture.
  2. Heat olive oil in skillet.  Cook on one side 4 – 5 minutes, until browned, then flip and cook another 2 – 3 minutes.  Coating should be golden brown and fish white and opaque.

To serve, spoon a generous helping of the salsa over the fish.  For a more complete meal, the boyfriend and I also made fresh guacamole, rice, beans and enjoyed margaritas.  For the rice and beans, I used Goya‘s Spanish Style rice and red refried beans.  I cooked the rice according to the directions on the box, and I heated up the beans on the stove to soften them up.  The guacamole was simple and fast, and a perfect amount for two people.

Guacamole (for two)

  • 1 ripe avocado, peeled and pit removed
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • Small handful cilantro, chopped
  • Juice from 1/2 – 1 lime
  • Salt and pepper to taste
  1. Combine the avocado and garlic in a bowl and mash together with a fork.
  2. Add the tomato, cilantro, lime juice, salt and pepper and mix.  Taste and reseason if needed.

We ate this as an appetizer with tortilla chips.  Overall, I really enjoyed the meal.  It was easy to make, and if you have someone to help with the prep work, it does not take too much time.




One response

17 04 2008
Poor-Girl’s Paella « maryagon

[…] think of something to make with the mounds of rice I had leftover from the other night when I made tilapia, and I thought the yellow rice would work wonderfully with a paella.   I had some frozen shrimp […]

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