The Recipes

Tilapia with Black Bean Salsa

I just started a new job, and this is my lovely Friday night, celebrate-at-home dinner.  Light, so I can get a good night's sleep, but still delicious. 

Out here in D.C., tilapia is one of the most affordable and best-looking options when it comes to fish.  Feel free to substitute whatever looks good to you, or fits your budget. 

Tilapia with Black Bean Salsa


- 1 tilapia fillet
- 1/2 red onion, grated
- 1/8 red onion, sliced
- 1/2 cubanelle pepper, deseeded and sliced
- salt
- p3

Preheat the oven to 350 degrees.

On a small greased  or parchment-lined baking sheet, layer the sliced onion and pepper.  Season the tilapia with salt and pepper and layer 2-3 slices of lemon on top.  Drizzle everything with olive oil.  Place in the oven for 14-16 minutes; until the fish is flaky and opaque but not overdone.

Meanhile, mix the beans with the grated onion, tomato, cilantro, lemon juice, and cumin.  Season with salt and pepper, then mix and add a few dashes of hot sauce.  I used a garlic-based hot sauce; if you don't, you may feel the need to add 1 clove of grated garlic to the salsa.  Note:  I would normally use a lime for this preparation, but I wanted to use the rest of the lemon from the fish.

Plate the black bean relish and top with the peppers and fish fillet.  Pour a glass of crisp white if you're a wine lover like me, and get eating!