Southwestern Tilapia with Blackbeans and Mango-Lime Salsa

Fish is good for the body and Tilapia an inexpensive and easy fish to prepare. Southwestern spices make this a savory dish.



          Southwestern Tilapia with Mango -Lime Salsa

4 Tilapia fillets
2 tbl spoon olive oil
1/4 tsp cumin
1/8 tsp cayenne pepper
1/4 tsp Kosher salt
1.8 tsp black pepper
1/8 tsp ground sage

Mix spices, pat or sprinkle on fillets. Heat sauté pan on medium-high heat until oil is hot. Place fillets flat side down and sauté 2 minutes. Turn, reduce heat to medium and cook for 4 minutes or until flaky and done.


Black Beans

1 can black beans, or 2 cups soaked and cooked dry beans.
1/4 tsp cumin
1/2 tsp Kosher salt
black pepper to taste
1 lime (Use 1/2 for beans)
1 tsp chopped cilantro

Using canned beans or freshly cooked beans, add 1/4 tsp cumin, 1/2 tsp Kosher salt, and pepper to taste. Squeeze juice of half lime into beans. Reserve second half for salsa. Add the cilantro. Serve with Tilapia.


Mango-Lime Salsa

1 mango
1 lime
1/2 cup fine diced red onion
1 minced jalapeno pepper, seeded
1 tbl spoon chopped cilantro
2 tsps. olive oil
salt/pepper to taste

Peel and small dice mango. Add chopped onion, jalapeno, Add olive oil and squeeze second half of lime into mix. Season with salt and pepper. Mix thoroughly and allow to sit 30 minutes for flavor to build. Spoon over cooked fish.