02 June 2012

Cajun Grilled Tilapia with Black Bean Salsa

The recipe I bring you today is courtesy of my friend, Leslie.  She is my favorite foodie co-worker, and between all the busy-ness at work, we constantly talk about food.  Healthy foods, not-so-healthy foods, summer foods, comfort foods....pretty much anything you can imagine.  This recipe is one she was good enough to share with not only myself, but our entire department at our monthly carry-in.  This dip is phenomenal.  It never fails that at the end of the day, though there are remnants of sweets spread across the counter, her bean dip bowl is always scraped clean. 

This recipe is heathy, easy and delicious.  The flavor is bright thanks to the cilantro and lime juice, and the avocado serves as sort of a creamy binder for all the other ingredients.  You can keep this in the refrigerator for a few days.....if you can prevent yourself from eating it all in one sitting.  

We turned this awesome side into the base of this healthy and incredibly quick dinner.  Some simply grilled tilapia is great, but when you add extra spice and cajun seasoning, it really rounds out the dish.  Just bust out your bag of multi-grain or homemade tortilla chips and you have an excellent, healthy summer meal.

Thanks Les!

Cajun Grilled Tilapia with Black Bean Salsa (4 servings)
  • Black Bean Salsa (recipe below)
  • 4 tilapia fillets
  • 1 lime
  • 1/2 tsp cajun seasoning (we used a homemade version of Emeril's)
  • 1/4 tsp cayenne
Heat the barbecue or a grill pan to medium high heat.  Squeeze the lime over the fish, then sprinkle evenly with cajun seasoning and cayenne.  Lightly brush the grilling surface with oil, then place the fish seasoned side down on the heat.  Cook for 3-4 minutes, seasoning the other side of the fish while it cooks.  Flip and cook for another 3-4 minutes, until fish is cooked through.  

Place about 1/2 cup of the Black Bean Salsa on a plate and top with the fish.  Serve with tortilla chips and additional lime, if desired.  

Leslie's Black Bean Salsa (thankfully, serves a bunch)
  • 3 cans black beans, drained and rinsed
  • 1 small bag frozen corn, thawed 
  • 1 avocado
  • 1 large jalapeno, seeded and rinsed
  • 3 large Roma tomatoes, seeded and rinsed
  • 3 green onions
  • 1 green bell pepper, seeded and rinsed
  • 1 red bell pepper, seeded and rinsed
  • 1/2 - 1 bunch cilantro
  • 1-2 large cloves garlic
  • 1 lime
  • olive oil
  • red wine vinegar
  • salt & pepper, to taste
Place the black beans and corn in a large mixing bowl.  Gather the jalapeno, tomatoes, onions, bell peppers, cilantro and garlic.  Finely chop all ingredients and add to the beans and corn.  This assures that you get a little bit of everything in every bite.  Stir together to combine.  Dice your avocado and gently fold into the vegetable mixture.  Squeeze the lime over the top of the bowl, then drizzle with olive oil and red wine vinegar to your preference.  Season with salt and pepper to taste and gently stir together.  

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