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Monday, September 20, 2010

Tilapia with Black Bean Salsa

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It's our last day in Boston and I imagine (as I'm writing this ahead of time), that we're living it up foodwise. We researched...they have pinkberry in Boston. Remember our obsession in San Diego? Enough said! When we return home, it will be time to return to lighter meals like this one.

I stumbled across this tilapia dish online awhile ago and saved it for a night when I needed an easy dinner. This whole dish took less than twenty minutes to make--gotta love that! Both Ryan and I really liked this dish and were surprised to discover we enjoyed the salsa. I wasn't sure how the banana would taste in there, but it turns out the cool, creamy banana was a nice contrast to the jalapeno. We had leftover salsa and we finished that off with tortilla chips; I might make the salsa plain sometime, it's perfect when you're looking for a unique salsa.

The original recipe serves 4. I halved this for the two of us, but have posted the full recipe below. The salsa can be made ahead of time if you want to save even more time!

One year ago: Mediterranean Skillet

Tilapia with Black Bean Salsa
as seen on Wellsphere
-4 tilapia filets
-1 tsp chili powder
-salt & pepper, to taste
-1 can black beans, rinsed and drained
-2 bananas, peeled and chopped
-2 jalapenos, seeded and diced
-1/2 red onion, diced
-1 bunch fresh cilantro, chopped

1. Spray a large skillet with cooking spray and heat over medium high heat.
2. Season fish with chili powder, salt, and pepper. Place in the heated pan. Cook each side for 3-4 minutes or until fish is cooked through and flaky.
3. Mix black beans, bananas, jalapenos, onion, and cilantro in a small bowl. Season with salt and pepper.
4. Remove fish from skillet and top with salsa.

This post is linked to Eat at Home.