Spice-Rubbed Tilapia with Tomatillo, Black Bean & Mango Salad

Spice-Rubbed Tilapia with Tomatillo, Black Bean & Mango Salad
Photo by Scott Phillips


  • Freshly ground black pepper
  • 1 ripe medium mango, peeled, pitted, and small diced
  • 1 tsp. dried oregano
  • Kosher salt
  • ½ lb. tomatillos, papery covering discarded, fruit rinsed and small diced
  • 1½ tsp. chili powder
  • 1 tsp. ground cumin
  • + 6 more ingredients
    • ¼ cup chopped fresh cilantro
    • 1/3 cup plus 2 Tbs. vegetable oil
    • 1 15-oz. can black beans, drained and rinsed
    • 1/3 cup fresh lime juice
    • ½ cup small-diced red onion (from about a quarter of a large onion)
    • 4 skinless tilapia fillets (about 4 oz. each)

Put a heatproof serving platter on a rack in the center of the oven and heat the oven to 200°F. In a medium bowl, combine the beans, tomatillos, mango, red onion, lime juice, 1/3 cup of the vegetable oil, cilantro, and a few grinds of black pepper; toss gently. Let the salad sit at room tempera...

View full recipe at Fine Cooking


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