Spice Rubbed Tilapia Wiht Tomatillo Black Beans Mango Salad Recipes

MOROCCAN-STYLE TILAPIA WITH CUMIN, MANGO AND CILANTRO

Steps:

• Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

SPICE-RUBBED TILAPIA WIHT TOMATILLO, BLACK BEANS & MANGO SALAD

Steps:

• Put a heatproof serving platter on a rack in the center of the oven and heat oven to 200. In medium bowl, combine the beans, tomatillos, mango, red onions, lime juice, 1/3 cup of vegetable oil, cilantro and a few grinds of black pepper, toss gently. Let the salad sit at room temperature while you cook the fish. Mix 1/4 tsp black pepper with the chili powder, cumin, oregano and 1 tsp salt. Rub both sides of the tilapia fillets with the mixture. In large (12-inch) nonstick skillet, heat the remaining 2 Tbs oil over medium-high heat until hot. Cook two of the tilapia fillets until lightly browned and the flesh is opaque and cooked through, about 2 minutes on each side. Transfer the fish to the platter in the oven to keep warm while you cook the remaining two fillets. Transfer the fillets to the platter and spoon half of the remaining salad on top. Serve with the remaining salad on the side.

MANGO-LICIOUS TILAPIA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C.)
• In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
• Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
• While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

SPICED TILAPIA WITH MANGO BLACK BEAN SALSA

Steps:

• For salsa: Combine all in a bowl and mix. Store in refrigerator, covered, until used.
• For fish: Mix all spices and rub both sides of the fillets equally with the mixture.
• Spray a non-stick skillet with cooking spray, generously. Heat over medium-high heat until hot.
• Cook the tilapia fillets in the skillet until lightly browned and the flesh is opaque and flakes, about 2 minutes per side.
• Serve topped with cold OR warmed salsa!

GRILLED TILAPIA WITH MANGO SALSA

Steps:

• Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

SPICE-RUBBED TILAPIA WITH TOMATILLO, BLACK BEAN AND MANGO SALAD

Steps:

• Put a heatproof serving platter on a rack in the center of the oven and heat the oven to 200 degrees F.
• In a medium bowl, combine the beans, tomatillos, mango, red onion, lime juice, 1/3 cup vegetable oil, cilantro, and a few grinds of black pepper; toss gently. Let the salad sit at room temperature while you cook the fish.
• Mix 1/4 teaspoons black pepper with the chili powder, cumin, oregano, and 1 teaspoons salt. Rub both sides of the fillets with the mixture. In a large (12-inch) nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat until hot. Cook two of the fillets until lightly browned and the flesh is opaque and cooked through, about 2 minutes on each side.
• Transfer the fish to the platter in the oven to keep warm while you cook the remaining fish. Transfer the fillets to the platter, and spoon half of the salad on top. Serve with the remaining salad on the side.