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

  • 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.

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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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