Cornmeal Crusted Tilapia with Black Beans and Salsa
Delight your taste buds with this vibrant and flavorful Cornmeal Crusted Tilapia with Black Beans and Salsa! Perfectly crispy tilapia fillets are coated in a spiced cornmeal crust featuring paprika and garlic powder, then pan-fried to golden perfection. Served atop cumin-spiced black beans and topped with fresh, zesty salsa, this dish delivers a harmonious blend of textures and bold flavors in every bite. Quick to prepare in just 35 minutes, this recipe is ideal for weeknight dinners or casual gatherings. Garnished with fresh cilantro and lime wedges, it’s a colorful, wholesome meal that pairs beautifully with a side of rice or a crisp green salad. Whether you’re looking for a protein-packed, gluten-free option or simply a new way to enjoy seafood, this dish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 0.75 cups Cornmeal
- 1 teaspoons Paprika
- 1 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 3 tablespoons Vegetable oil
- 1 15-ounce can Canned black beans
- 0.5 teaspoons Ground cumin
- 1 tablespoons Fresh lime juice
- 1 cup Fresh salsa (store-bought or homemade)
- 2 tablespoons Chopped fresh cilantro
- 4 pieces Lime wedges
Instructions
Preheat a large skillet over medium heat.
In a shallow dish, mix the cornmeal, paprika, garlic powder, salt, and black pepper.
In another shallow dish, beat the eggs until smooth.
Pat the tilapia fillets dry with paper towels. Dip each fillet into the beaten eggs, letting any excess drip off, then coat it in the cornmeal mixture, pressing lightly to adhere.
Heat the vegetable oil in the skillet. Fry the coated tilapia fillets for about 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
While the fish cooks, heat the black beans in a small saucepan over medium heat. Stir in the ground cumin and fresh lime juice, and cook until warmed through, about 5 minutes.
To plate, divide the black beans among four plates. Top each serving with a tilapia fillet and spoon salsa over the fish.
Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 4823 mg | 210% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 12.1 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 382 mg | 29% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4435 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
