Recipe by Kanzeda
This cooking light recipe was originally for Red Snapper, but since Tilapia is usually less expensive and easier to find, that is what I go with. This recipe also work wonderfully on the grill.
Top Review by Pierre Dance
Fast, easy, and very ,very tasty. I had an idea the salsa would be improved if aged overnight in the fridge to allow the flavors to meld. I did this the second batch I made. I think it helped. I like it best served with Key Lime wedges to squeeze generously of the fish. I served it with Arroz Verde, rice cooked with mild green Psailla chiles. The second time with Spanish Rice. Thanx for posting this great recipe. Pierre
- 4 (680.38 g) tilapia fillets or 4 (680.38 g) red snapper fillets
- cooking spray
- 2.46 ml ground cumin
- 1.23 ml salt
- 1.23 ml pepper (fresh ground is always better)
- 59.14 ml chopped cilantro
- 59.14 ml chopped green olives
- 59.14 ml prepared salsa
- 453.59 g can pinto beans
- 453.59 g can diced tomatoes
Directions See How It's Made
- Prepare the broiler by coating the pan with cooking spray.
- Coat the fish fillets completely wih cooking spray.
- Combine the cumin salt and pepper and sprinkle all over the fish.
- The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin).
- While fish broils, combine the remaining ingredients to make the salsa.
- Serve the fillets with 1/2 cup of salsa.
- When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.