Southwestern Tilapia

Southwestern Tilapia

The original recipe called for turkey cutlets, but I figured (correctly) that this would work on Tilapia as well.

This recipe fits the bill for weeknight cooking — quick, easy, flavorful and packed with healthful antioxidants. Cumin is full of antioxidants, Tilapia is a high in protein and low in fat, and black beans are an excellent source of fiber.

Healthy eating never tasted so good!!!

Ingredients (or mis en place):
2 teaspoons Paprika
1/2 teaspoon Ground Cumin
1/2 teaspoon Oregano Leaves
1 teaspoon sea salt (or kosher salt)
1/2 teaspoon sugar
4 Tilapia fillets
1 tablespoon olive oil
1 cup chopped onion
1 cup frozen corn kernels
1/2 cup drained and rinsed canned black beans

Directions:

1. Mix paprika, cumin, oregano, salt and sugar in small bowl. Rub both sides of Tilapia with 1 tablespoon of the spice mixture. Set aside.
2. Heat oil in large nonstick skillet on medium heat. Add onion; cook and stir 4 minutes or until tender. Add remaining spice mixture; cook and stir 1 minute to toast spices. Stir in corn and beans. Reduce heat to low; cover and cook 3 to 4 minutes or until heated through, stirring occasionally. Remove from heat; keep warm.
3. Place Tilapia in skillet. Cook on medium heat 3 minutes per side or until cooked through; serve with bean/corn mixture.

Tips/Tricks

• Make your spice mixture in bulk for later use on chicken, turkey, pork, or beef. Simply multiply the measurements by 2, 4, 6 and put in an air-tight container. A big time-saver!