Recently I discovered Clean Eating Magazine. I love the fresh ingredients, colorful photos, easy to read recipes and nutrition information for each.
I’m in trouble….another food magazine to love.
But you will be proud of me. Instead of hoarding the magazines until it becomes unbearable and we have to drop them all off at the local home for the elderly (don’t worry we still drop off the National Geographics), I have begun the process of cutting out the recipes I want to try and placing them in a three ring binder.
This was one that made the cut. After making it, I now know why. The sweet banana really stood out against the spicy jalapeno and chili powder. It literally took me 15 minutes to make this one from start to finish.
Their recipe called for six tilapia fillets so two would be left over to go with the extra salsa; however, I’ll had to come up with another round two recipe (which will be posted later) as I only bought four fillets. I also forgot to put the tsp of chili powder in the salad but it was still so good even Chris ate it and he’s not big on dishes with fruit in them.
Chili Rubbed Tilapia with Banana Black Bean Salad
Altered from Clean Eating Magazine’s Grilled Tilapia with Banana Black-Bean Salad
4 tilapia fillets
1 tsp chili powder
Kosher salt and fresh ground pepper, to taste
Salad (This can be made while fish is cooking or in advance.)
1 can black beans, rinsed and drained
2 bananas, peeled and chopped
2 jalapenos, seeded and diced
1/2 red onion, diced
1 bunch fresh cilantro, chopped
Kosher salt and fresh ground pepper
1. Heat a large skillet over medium high heat and spray with cooking spray.
2. Season fish with chili powder, salt and pepper and place in pan. Cook each side for three to four minutes or until fish is cooked through.
3. Mix salad ingredients.
4. Top each piece of fish with 2/3 cup salad mixture.
**There will be some salad mixture left over for use in a round two recipe.