Friday, November 9, 2007

On the Menu!

Tilapia with Mango Salsa served with Rice and Black Beans

4-6 tilapia fillets
olive oil orange juice
salt, pepper and crushed red pepper

In a shallow baking dish, mix about 2 tbsp of olive oil with about 1/4 c of OJ (or just squeeze a nice-sized whole orange), sprinkle with salt and pepper and red pepper flakes. Add the tilapia and coat on both sides, pop in a 400* oven for 10-12 min.

For salsa:
Mango, onion, avocado, tomatoes, lime, jalapeno, cilantro and salt.
Chop 1 small or 1/2 a large onion, dice 1 avocado, peel and dice 1 mango, dice one good sized or 2 roma sized tomatoes, chop 1 jalapeno and 1/4 cup or less (depending on taste) of cilantro. Put it all together and add the juice of 1 lime and add salt to taste.

For Black Beans:
I actually used canned the last time (just didn't have time to soak and blah, blah, blah). So one can of black beans, drained and rinsed. Before adding beans, saute a little onion and some fresh tomato. Add the beans to a pan and add some water, just enough for them to simmer and get hot. Add to taste, salt, pepper, chili powder, and cumin. Reduce it a little so it thickens up a bit, then garnish with cilantro before serving.

Serve the fish over a bed of rice then spoon the salsa over the top. Black beans on the side. Yummy! This is a very quick and healthly little meal. If you're actually steaming rice and not using the quicky stuff, you'll want to get that going first. The fish takes only 10-12 minutes and the beans and salsa about that as well. Enjoy!

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