Quick Mexican Mango-Glazed Tilapia
over Fresh Mango & Black Bean Salsa
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
This wildly flavourful fish—sprinkled with smoky seasonings and coated with a tangy mango chutney glaze—hides a white, moist and flaky interior beneath its pan-seared finish. In an innovative move, it’s served over a salsa instead of under it. The effect is crisp and fruity, with chunks of mango, radishes and hearty black beans.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 200g French radishes
- 50g Sliced red onions
- 1 Mango
- 540ml Black beans (canned)
- 30ml Apple cider vinegar
- 30g Mango chutney
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Sesame, Sulphites, Tilapia
You will need:
Peeler
Oil
Strainer
Large pan (non-stick if possible)
Salt & pepper (S&P)
Large pan
Total Fat
11 g
Saturated Fat
2 g
Sodium
1330 mg
Total Carb
78 g
Sugars
25 g
Protein
47 g
Fibre
23 g
Preparation
Mise en place
Peel and pit the mango; small-dice. Quarter the radishes lengthwise (cut into sixths if large). Drain and rinse the black beans.
Cook & glaze the tilapia
Pat the tilapia dry with paper towel; season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tilapia and cook, 2 to 3 min. on one side, until beginning to brown. Flip and add ½ the vinegar, ½ the mango chutney and ¼ cup water (double for 4 portions). Cook, spooning the sauce over the tilapia*, 2 to 3 min., until cooked through.
Make the salsa
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the onions and sauté, 1 to 2 min., until fragrant. Add the black beans, remaining mango chutney, vinegar and spices, 2 tbsp water (double for 4 portions) and S&P. Sauté, 2 to 3 min., until warmed through. Transfer to a large bowl and add the mango, radishes and a drizzle of oil.
Plate your dish
Divide the salsa between your plates. Top with the tilapia. Spoon any remaining sauce over the tilapia. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
