Wednesday, July 9, 2008

Tilapia with Mango Black Bean Salsa

We had this a while back, and it was delicious. Very fresh tasting. I got the recipe from here. The salsa makes a lot, way more than we needed for just 2 of us, next time, I would probably cut it in half.

Tilapia with Mango and Black Bean Salsa
From: Kalyn's Kitchen

Ingredients for Tilapia:
Fish Rub (The blog I read suggested Szeged Fish Rub or Kirkland Herbed Seafood Rub, but they didn't have either of these at my grocery store so I ended up just buying a Herb with Lemon Seafood Rub by McCormick.)

Directions for Tilapia:

1. Preheat Oven to 400. Spray roasting pan with non-stick spray

2. Drizzle fish on both sides with olive oil, and rub to coat entire surface of the fish. Then sprinkle with fish rub and rub around with fingers.

3. Roast fish 25 minutes or until it looks slightly browned and is starting to flake apart a little.

Ingredients for Salsa:
1 can black beans, drained and rinsed well
1 mango, peeled and diced
1/4 cup green onion, very thinly sliced
1/2 cup chopped cilantro
2-3 Tbls fresh lime juice
2-3 Tbls Olive Oil
1/2 tsp ground cumin
1/4 tsp hot sauce (I used Sriracha sauce)

Directions for Mango & Black Bean Salsa:

1. Before you start to roast the Tilapia, drain and rinse black beans. Let beans dry.

2. Cut mango flesh away from the pit, cutting along both sides of the flat oblong shaped pit. Cut Mango into 1/2 inch dice and place in bowl. Add drained black beans, thinly sliced green onions and chopped cilantro.

3. Combine lime juice, olive oil, cumin, and hot sauce in small bowl and whisk together.

4. Mix into black bean mixture. If mixture seems to dry, add a bit more lime juice and/or olive oil.

5. Serve black bean and mango salsa spooned over hot roasted Tilapia

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