SPICE-RUBBED TILAPIA WIHT TOMATILLO, BLACK BEANS & MANGO SALAD

SPICE-RUBBED TILAPIA WIHT TOMATILLO, BLACK BEANS & MANGO SALAD image

Yield 4 servings

Number Of Ingredients 13

Previous Next

one 15-oz can black beans, drained and rinsed
1/2 lb tomatillos, papery covering discarded, fruit rinsed and cut into small dice
1 medium-size ripe mango, peeled, pitted and cut into small dice
1/2 cup small diced red onion
1/3 cup fresh lime juice
1/3 cup plus 2 Tbs vegetable oil
1/4 cup chopped fresh cilantro
fresh ground black pepper
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
kosher salt
4 skinless tilapia fillets (about 4 oz each)

Steps:

Put a heatproof serving platter on a rack in the center of the oven and heat oven to 200. In medium bowl, combine the beans, tomatillos, mango, red onions, lime juice, 1/3 cup of vegetable oil, cilantro and a few grinds of black pepper, toss gently. Let the salad sit at room temperature while you cook the fish. Mix 1/4 tsp black pepper with the chili powder, cumin, oregano and 1 tsp salt. Rub both sides of the tilapia fillets with the mixture. In large (12-inch) nonstick skillet, heat the remaining 2 Tbs oil over medium-high heat until hot. Cook two of the tilapia fillets until lightly browned and the flesh is opaque and cooked through, about 2 minutes on each side. Transfer the fish to the platter in the oven to keep warm while you cook the remaining two fillets. Transfer the fillets to the platter and spoon half of the remaining salad on top. Serve with the remaining salad on the side.