1 15-ounce can black beans, drained and rinsed
1/2 pound tomatillos, papery coated discarded, fruit rinsed and diced
1 ripe mango, peeled, pitted, and diced
1/2 cup small-diced red onion
1/3 cup fresh lime juice
1/3 cup plus 2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro
freshly ground blck pepper
1-1/2 teaspoons chili powder
1 tteaspoon ground cumin
1 teaspoon dried oregano
4 4-ounce tilapia fillets
In medium bowl, combine beans, tomatoillos, mango, red onion, lime juice, 1/3 cup vegetable oil, and a few grinds of black pepper. Toss gently. Let sit at room temperature while fish cooks.
Mix 1/4 teaspoon black pepper with the chili powder, cumin, oregano, and salt. Rub both sides of tilapiawith mixture.
In 12-inch skillet, heat remaining 2 tablespoons of oil over medium heat until hot. Cook tilapia fillets until flesh is opaque and cooked through.
Variations: replace black beans with red, and use tomatoe or cumcumber in place of tomatillo.
from Fine Cooking.