Tucson-Style Tilapia with Black Bean-Corn Hash

Fish should always be a part of your dinner menu, but if you don't like the heavier taste of salmon or tuna, try tilapia, a white-fleshed fish that's mild in flavor. I like to spice things up. Here's the way I serve it in Tucson.


                                   Tucson-Style Tilapia

4 pcs. tilapia (2 per serving)
1 1/2 tbls olive oil
1 tsp cumin
1 tsp sage
1 tsp thyme
1/4 tsp cayenne
4 tbls flour
1/2 cup white wine
2 tbls butter
salt/pepper to taste

Place flour and spices in plastic bag and shake to mix thoroughly. Add fish 2 pieces at a time and shake to cover thoroughly. In a medium skillet, add 1 1/2 tbls olive oil. Cook tilapia 6 minutes per side until meat is flaky. Remove fish. Add butter. Stir skillet to loosen bits. Add white wine to de-glaze. Cook until wine is reduced by half. reserve liquid for hash.

Black Bean-Corn Hash

1 can black beans, rinsed and drained
1 can corn, not drained
1/2 tsp cumin
1/4 tsp sage
1/4 tsp paprika
1/2 tsp salt
1/8 tsp black pepper

Rinse and drain black beans. Add black beans and corn (with liquid) to a pot over med-high heat. Add spices. Bring to a boil, then lower heat and simmer for 6-8 minutes while tilapia cooks. Drain. Add liquid from tilapia. To plate, cross 2 tilapia fillets on top of black bean-corn hash. Drizzle with lime juice. Top with salsa. (Recipe follows)


Salsa

1 small onion, small diced
1 tomato, small died
1 small jalapeno, seeded and minced
1/4 cup chopped cilantro
2 tsps lime juice (Save lime)
salt/pepper to taste

Mix ingredients ahead of time. Let sit 30 minutes. Add 2 tsps salsa per portion.

Serve with white wine or beer.