To start us off, I bring you a delectable fish entree! The mild, white tilapia is oven-roasted to perfection, but the real star of the show is the salsa. If you've ever been leery about using fruit in a savory dish (such as salsa), now is your chance to branch out! The mango, black beans, lime and cilantro meld beautifully (both in taste and in visuals!) and the salsa pairs perfectly with the mild fish. Not only does the mango add a pop of color, it pops with flavor as well! I was pleasantly surprised to find that fruit salsa can be absolutely delicious!
Oh, and if you're wondering what the green stuff is in the picture, it's an avocado cream sauce- perfect for dipping and great on rice. Simply mash 1 avocado and mix with 1/3 cup greek yogurt and 2 TB sour cream!
Roasted Tilapia with Mango & Black Bean Salsa
adapted from Kalyn's Kitchen
serves 4
4 tilapia filets, room temperature
1 can black beans, drained and rinsed
1 mango, peeled and diced
1/2 cup chopped cilantro
2-3 TB lime juice
2-3 TB olive oil
1/2 tsp cumin
Preheat oven to 400.
Lightly spray glass baking dish with cooking spray. Place tilapia in pan, drizzle lightly with olive oil. Roast 25-35 min. or until fish flakes easily with a fork.
Prepare salsa: if beans are wet, blot dry with a paper towel. Mix beans, mango, cilantro, 2 TB lime juice, 2 TB olive oil and cumin in bowl. Add more lime juice and oil to taste.
Spoon salsa over hot roasted tilapia.
You can't go wrong with a black bean and fruit-ish salsa! I love black beans in anything!
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