If you’re looking for ways to put more fish on your weekly menu at something like a reasonable price, you’ve probably considered Tilapia. It’s a good choice. Tilapia is a mild fish, fairly firm and easy to deal with when cooking. It is farmed around the world and can be bought for less than your first-born child, even if you have plans to feed an small army. And let’s face it, if cooked properly it’s just plain good.
Unfortunately, most of my kids very much dislike fish that hasn’t been through a processing plant and turned into a stick of some kind. To this I say to bad for them! I can still get my fish fix at lunchtime when they are at school. It also allows me to be more creative in trying to find other things they might like.
I think this relish (or perhaps it’s more of a hot salsa?) is something I might be able to get them to eat on the side. It’s phenomenal in both flavor and simplicity, definitely something I recommend giving a shot and applying your own twists to.
In all I’d give this dish about a 6 out of 10. I have another Tilapia recipe that might have gone better with the relish. I’ll be trying that one out soon.
What’s your favorite Tilapia recipe? We’d love to know.
Tilapia with Black Bean and Corn Relish
Serving Size: 1
Amount Per Serving: Calories: 1572Total Fat: 45gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 433mgSodium: 20458mgCarbohydrates: 85gFiber: 26gSugar: 9gProtein: 216g
What I would have done Differently had I thought of it at the time:
I had intended to broil the fish, but was taken by surprise by a broken oven element, so I had to bake it instead. This left the fish dry. I think I would rather have sauteed the fish instead of baking it, but in a pinch it worked.
As for the relish… It is delicious! I’ll be making it time and again, but don’t take my word for it. Try it for yourself!
Links to other recipes like this:
- Tilapia with Black bean, Mango, Lime and Cilantro Salsa, from Kalyn’s Kitchen
- Tilapia with Black Bean Sauce, from The Cookmobile
- Tilapia Baked in Salsa Verde, from Closet Cooking