This is another one of those dishes that screams summer. It is light and doesn’t require much cooking time. The tilapia can be grilled, pan-seared or grilled. I broiled my tilapia but I bet it would have been great grilled.
Mr. G liked the tilapia but not the banana and black bean salad so much. I liked them both.
1 can low sodium black beans, rinsed and drained
2 bananas, peeled and chopped
1 jalapeno, seeded and diced
1/2 red onion, diced
1 bunch fresh cilantro, chopped
Juice from 1 lime
Pinch of cumin
Salt and pepper, to taste
4 tilapia filets, about 5oz each
1 tsp.chili powder
1 tsp. cumin
Salt and pepper
1. Combine the beans, bananas, jalapeno, onion, cilantro, lime juice, and cumin in a bowl. Season to taste with salt and pepper. Set aside.
2. Sprinkle the fish with chili powder, cumin, salt, and pepper, and gently rub them into the filets. Broil, pan-sear, or grill until just opaque. Serve hot with the banana & black bean salad.