Fried Tilapia with Black-Eyed Bean Salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 397, total fat 16 G., saturated fats 3 G., proteins 42 G., carbohydrates 24 G., fiber 8 G., cholesterol 90 mg, sodium 440 mg, sugar 0 G.

Tender tilapia fillet has a neutral flavor that pairs beautifully with any seasoning. To make fried fish truly delicious, rub one side of the fillet with a mixture of paprika, cumin, salt, and black pepper. Frying in olive oil creates a delicious crust and a moderately spicy flavor. Serve the tilapia with a hearty, juicy salad of canned black-eyed beans, shredded cabbage, and lettuce in a unique sour cream dressing with salsa verde. A slice of fresh cornbread makes a wonderful accompaniment.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tilapia fillets, 170 g each.
1 tbsp paprika
0.5 tsp ground cumin
1/3 cup canned salsa verde
2 tablespoons white wine vinegar
2 tbsp sour cream
3 tbsp. l. olive oil
4 cups ready-made shredded cabbage salad mix (400g bag)
1 can (425 g) black-eyed beans, rinsed
6 cups shredded romaine lettuce (1 small head)
Cornbread, for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tilapia, white cabbage, black-eyed beans, salsa sauce, romaine lettuce, cumin, paprika

Cooking the dish according to the recipe:

In a small bowl, combine paprika, cumin, and 1/4 teaspoon each of salt and black pepper. Rub one side of the fish fillet with the spice mixture.
Mix in a large bowl salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt and black pepper to taste. Add the coleslaw mixture and beans and toss. Add the lettuce to the bowl, but do not toss.

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add 2 tilapia fillets, seasoned side down, and cook until browned, 3-4 minutes. Carefully flip the fish and continue cooking until firm, another 2-3 minutes. Transfer to a plate and keep warm. Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.
Toss the salad and season with salt and pepper to taste. Serve the fish with salad and cornbread.

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