Spice-Rubbed Tilapia with Tomatillo, Black Bean & Mango

A go to recipe for both the tilapia and salad. The combination together is excellent plus any left over tomatillo, black bean and mango salad can be a snack for later in the day. My recipe which is listed below differs from the source as I used half of the ingredients for the salad, though the entire mango. For the tilapia I used the only 3/4 a teaspoon of chili pepper but all of the other ingredients.

Ingredients

  • 1/2 can black beans, drained and rinsed, about 8 ounces.
  • 1/4 lb. tomatillos, papery covering discarded, fruit rinsed and small diced
  • 1 ripe medium mango, peeled, pitted, and small diced
  • 1/4 cup small-diced red onion (from about a quarter of a large onion)
  • 1/6 cup fresh lime juice
  • 1/6 cup plus 2 Tbs. olive oil
  • 2 tablespoons of chopped fresh cilantro
  • Freshly ground black pepper
  • 3/4 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • Kosher salt
  • 2 skinless tilapia fillets (about 4 oz. each)

Preparation

  1. In a medium bowl, combine the beans, tomatillos, mango, red onion, lime juice, 1/3 cup of the vegetable oil, cilantro, and a few grinds of black pepper; toss gently.
  2. Mix 1/4 teaspoon black pepper with the chili powder, cumin, oregano, and 1 teaspoon salt. 
  3. Rub both sides of the tilapia fillets with the mixture.
  4. Heat 2 tablespoons of olive oil.
  5. Cook two of the tilapia fillets until lightly browned and the flesh is opaque and cooked through, about 2 minutes on each side.
  6. Transfer the fillets to the platter, and spoon half of the salad on top. Serve with the remaining salad on the side.

Source: Fine Cooking – Spice-Rubbed Tilapia with Tomatillo, Black Bean & Mango Salad

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