Spice-Rubbed Tilapia With Tomatillo, Black Bean and Mango Salad

1. 1

   Put a heatproof serving platter on a rack in the center of the oven and heat the oven to 200 degrees F.

2. 2

   In a medium bowl, combine the beans, tomatillos, mango, red onion, lime juice, 1/3 cup vegetable oil, cilantro, and a few grinds of black pepper; toss gently.

3. 3

   Let the salad sit at room temperature while you cook the fish.

4. 4

   Mix 1/4 teaspoons black pepper with the chili powder, cumin, oregano, and 1 teaspoons salt.

5. 5

   Rub both sides of the fillets with the mixture.

6. 6

   In a large (12-inch) nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat until hot.

7. 7

   Cook two of the fillets until lightly browned and the flesh is opaque and cooked through, about 2 minutes on each side.

8. 8

   Transfer the fish to the platter in the oven to keep warm while you cook the remaining fish.

9. 9

   Transfer the fillets to the platter, and spoon half of the salad on top.

10. 10

    Serve with the remaining salad on the side.

* Per serving · 4 servings · Values may vary.