Tilapia with Black Bean and Mango Salsa
Food and Drink

Courtesy of Rima Kleiner, MS, RD, spokesperson for “Dish On Fish” dishonfish.com

Tilapia with Black Bean and Mango Salsa

Serves: 4
  • 1 15-ounce can low-sodium black beans, drained and rinsed
  • 1 cup cherry tomatoes, diced
  • 1 mango, diced
  • 1 avocado, diced
  • 1/4 cup red onion, finely diced
  • 1/2 jalapeño, finely chopped
  • 3 tablespoons cilantro, chopped
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 4 4 to 6-ounce tilapia filets
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt and pepper to taste

In a medium bowl, combine first 10 ingredients (black beans through vinegar).

Set aside while fish cooks.

Preheat grill. In a small bowl, mix chili powder, cumin and salt and pepper. Rub or sprinkle evenly onto tilapia filets.

Grill tilapia fillets about 3 to 5 minutes per side, or until cooked thoroughly. Fish should flake easily when cooked through. Top tilapia with salsa and serve.