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

"Spice-rubbed and grilled white fish with an added protein boost from black beans. A kicky blend of vegetables, seasonings, and a little sweetness. Did we mention that it can be ready in less than 30 minutes?"

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.