Cornmeal-Crusted Tilapia With Black Beans and Salsa Recipe

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Cornmeal-Crusted Tilapia With Black Beans and Salsa
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Ingredients:

Directions:

  1. Prepare black beans: Heat olive oil in medium saucepan over medium-high heat. Add minced garlic and red pepper flakes; cook until fragrant (about 1 minute).
  2. Add two cans of drained and rinsed black beans and one cup water.
  3. Bring to a simmer; cook, covered, stirring occasionally, for about 15 inutes. (If you want a thinner consistency, add more water to taste). Season with coarse salt to taste, and garnish with chopped cilantro.
  4. Prepare tilapia: In a shallow dish, combine cornmeal and paprika; add salt and pepper to taste.
  5. Dredge each tilapia fillet in cornmeal mixture, patting it carefully on to cover completely.
  6. In large nonstick skillet, heat oil over medium-high heat. Cook as many fillets as you can (without crowding) until golden and firm (about 2-4 minutes per side).
  7. Transfer to plate and keep warm.
  8. Serve tilapia with black beans and salsa.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 250.64 Kcal (1049 kJ)
Calories from fat 68.48 Kcal
% Daily Value*
Total Fat 7.61g 12%
Cholesterol 56.69mg 19%
Sodium 294.68mg 12%
Potassium 710.18mg 15%
Total Carbs 20.2g 7%
Sugars 1.84g 7%
Dietary Fiber 4.08g 16%
Protein 27.55g 55%
Vitamin C 1.9mg 3%
Iron 2.4mg 14%
Calcium 51.8mg 5%
Amount Per 100 g
Calories 105.41 Kcal (441 kJ)
Calories from fat 28.8 Kcal
% Daily Value*
Total Fat 3.2g 12%
Cholesterol 23.84mg 19%
Sodium 123.93mg 12%
Potassium 298.67mg 15%
Total Carbs 8.5g 7%
Sugars 0.77g 7%
Dietary Fiber 1.71g 16%
Protein 11.59g 55%
Vitamin C 0.8mg 3%
Iron 1mg 14%
Calcium 21.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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