CHILI RUBBED TILAPIA WITH MANGO SALSA
Clipped from the local paper, this was adapted from "Fine Cooking Fresh" by the editors of Fine Cooking magazine. Leftovers, if any, can be used for fish tacos. This healthy but tasty entree is an excellent source of fiber with 12 grams per serving.
Provided by Epi Curious
Categories Low Cholesterol
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees. Place a heat-proof platter on the middle rack of the oven.
- In a medium bowl, combine the beans, tomatoes, red onion, avocado, lime juice, 2 tablespoons canola oil, cilantro and black pepper; toss gently. Let the salsa sit at room temperature while you cook the fish.
- In a small bowl, mix 1/4 teaspoon black pepper with the chili powder, cumin, oregano and about 1/2 teaspoon sea salt (or to taste). Rub both sides of the tilapia fillets with the mixture.
- In a large nonstick skillet, heat the remaining 2 tablespoons canola oil over medium-high heat until hot. Working in batches, 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 salsa on top. Serve with the remaining salsa on the side.
- For fish tacos: Place the fish in warmed, soft flour tortillas. Top with finely shredded cabbage or lettuce and leftover salsa. A basic tartar sauce blends well with this fish, or you can mix chili powder with reduced-fat mayonnaise. Place a dollop on the fish.
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Deepak Sharma
sharma@aol.comI love the crispy skin on the fish. It's so flavorful and delicious.
Aaliyah Payne
payne_aaliyah23@gmail.comThis is a great recipe for a weeknight meal. It's quick and easy to make, and the fish is always cooked perfectly.
Mario Arvizo
m_arvizo100@hotmail.comI served this dish with a side of roasted vegetables and it was a perfect meal. The fish was moist and flavorful, and the vegetables were roasted to perfection.
Beauty Vera
vera-b@hotmail.co.ukI'm not a fan of spicy food, so I used less chili powder in the rub. It was still delicious!
Yawa of the Day
y-d@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The fish is so flavorful and the salsa is delicious.
Anas Shaikh
anas_s89@hotmail.co.ukI made this dish for a party and it was a big hit! Everyone loved the flavor of the fish and the salsa.
Farooq Ćh 687
f-6@yahoo.comThis dish is a great way to use up leftover fish. I had some tilapia fillets in the freezer and this recipe was the perfect way to use them up.
sharmeen riaz
s-riaz@hotmail.co.ukI'm not a big fan of fish, but I really enjoyed this tilapia. The chili rub and mango salsa really made it.
Basant Thakur
b.t51@gmail.comThis recipe was easy to follow and the fish turned out great! I served it with rice and vegetables and it was a delicious and healthy meal.
Shakeel GulMuhammad
shakeel-gulmuhammad@hotmail.comI love the combination of flavors in this dish. The chili rub gives the fish a nice kick, while the mango salsa is sweet and tangy. It's a great balance of flavors.
MOHAMMAD SHANTO
shantomohammad99@gmail.comThis chili-rubbed tilapia with mango salsa was a hit with my family! The fish was cooked perfectly and the salsa was refreshing and flavorful. I will definitely be making this again.