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Spice-Rubbed Tilapia w/Tomatillo, Black Bean & Mango Salad

Source of Recipe

Bernice


List of Ingredients

Spice-Rubbed Tilapia w/Tomatillo, Black Bean & Mango Salad


1 - 15 oz can black beans, drained & rinsed
1/2 lb tomatillos, papery covering discarded, fruit rinsed & diced small
1 ripe medium mango, peeled, pitted & diced small
1/2 cup small-diced red onion, from about 1/4 of a large onion)
1/3 cup fresh lime juice
1/3 cup, plus 2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro
freshly ground black pepper
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
kosher salt
4 skinless tilapia fillets (about 4 ozs each)



Recipe


Put a heatproof serving platter on a rack in the center of the oven.

Preheat the oven to 200ºF.

In a medium bowl, combine the beans, tomatillos, mango, red onion, lime juice, 1/3 cup of the vegetable oil, cilantro & a few grinds of black pepper.

Toss the ingredients gently.

Let the salad sit at room temperature while you cook the fish.

Mix 1/4 teaspoon of black pepper with the chili powder, cumin, oregano & 1 teaspoon of the kosher salt.

Rub both sides of the tilapia fillets with the spice mixture.

In a large (12 inch) non-stick skillet, heat the remaining 2 tablespoon of the oil over medium-high heat until hot.

Cook two of the tilapia fillets until lightly browned & the flesh is opague & 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 tilapia fillets.

Spoon the last two tilapia fillets to the platter.

Then, spoon half of the salad on top of them.

Serve with the remaining salad on the side.