Ingredients for Spice Rubbed Tilapia With Tomatillo Black Bean And Mango Salad
- Black Beans
- Tomatillo
- 1 ripe mango (diced)
- 1/4 cup red onion (finely chopped)
- Fresh Lime Juice
- 1/3 cup vegetable oil (plus 2 tablespoons extra)
- Fresh Cilantro
- Fresh Ground Black Pepper
- 1 teaspoon chili powder
- Ground Cumin
- Dried Oregano
- Kosher Salt
- Tilapia Fillets
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How to Make Spice Rubbed Tilapia With Tomatillo Black Bean And Mango Salad
- Preheat oven to 200°F (93°C). Place a heatproof serving platter on a rack in the center of the oven.
- In a medium bowl, combine 1 (15-ounce) can black beans (rinsed and drained), 2 tomatillos (diced), 1 ripe mango (diced), 1/4 cup red onion (finely chopped), 2 tablespoons lime juice, 1/3 cup vegetable oil, 1/4 cup chopped cilantro, and a few grinds of black pepper. Toss gently and set aside.
- In a small bowl, whisk together 1/4 teaspoon black pepper, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1 teaspoon salt.
- Rub the spice mixture evenly over both sides of 4 tilapia fillets (6-8 ounces each).
- Heat the remaining 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
- Cook the tilapia fillets in batches, about 2-3 minutes per side, until cooked through and lightly browned. Transfer to the preheated platter in the oven to keep warm.
- Spoon half of the tomatillo-black bean-mango salsa over the cooked tilapia on the platter.
- Serve immediately, with the remaining salsa on the side.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
60g
Fat
21g
Carbs
12g
