Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chili Rubbed Tilapia With Mango Salsa Recipe
    Lost? Site Map

    Chili Rubbed Tilapia With Mango Salsa

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Epi Curious's Note:

    Clipped from the local paper, this was adapted from "Fine Cooking Fresh" by the editors of Fine Cooking magazine. Leftovers, if any, can be used for fish tacos. This healthy but tasty entree is an excellent source of fiber with 12 grams per serving.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200 degrees. Place a heat-proof platter on the middle rack of the oven.
    2. 2
      In a medium bowl, combine the beans, tomatoes, red onion, avocado, lime juice, 2 tablespoons canola oil, cilantro and black pepper; toss gently. Let the salsa sit at room temperature while you cook the fish.
    3. 3
      In a small bowl, mix 1/4 teaspoon black pepper with the chili powder, cumin, oregano and about 1/2 teaspoon sea salt (or to taste). Rub both sides of the tilapia fillets with the mixture.
    4. 4
      In a large nonstick skillet, heat the remaining 2 tablespoons canola oil over medium-high heat until hot. Working in batches, cook two of the tilapia fillets until lightly browned and the flesh is opaque and cooked through, about 2 minutes on each side. Transfer the fish to the platter in the oven to keep warm while you cook the remaining two fillets. Transfer the fillets to the platter and spoon half of the salsa on top. Serve with the remaining salsa on the side.
    5. 5
      For fish tacos: Place the fish in warmed, soft flour tortillas. Top with finely shredded cabbage or lettuce and leftover salsa. A basic tartar sauce blends well with this fish, or you can mix chili powder with reduced-fat mayonnaise. Place a dollop on the fish.

    Browse Our Top Low Cholesterol Recipes

    Ratings & Reviews:

    • on October 13, 2009

      55

      Outstanding! Wish I had my camera ready bc this disappeared before I could say cheese! Made the salsa earlier in the day. When it was time to make supper it literally took minutes to prepare! Thanks for a definite keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chili Rubbed Tilapia With Mango Salsa

    Serving Size: 1 (419 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 471.6
     
    Calories from Fat 215
    45%
    Total Fat 23.9 g
    36%
    Saturated Fat 2.9 g
    14%
    Cholesterol 56.7 mg
    18%
    Sodium 82.4 mg
    3%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 12.5 g
    50%
    Sugars 10.4 g
    41%
    Protein 31.8 g
    63%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites