Salsa1 15-oz. can black beans, drained and rinsed3 Roma tomatoes, diced1 ripe medium mango, seed removed, peeled and diced½ cup red onion, diced1 medium avocado, halved, pitted, diced3 Tbsp. fresh lime juice2 Tbsp. canola oil½ cup fresh cilantro, choppedBlack pepper to taste
Tilapia¼ tsp. black pepper2 tsp. Harissa Paste1 tsp. dried oregano½ tsp. sea salt4 tilapia fillets2 Tbsp. canola oil
1.To make salsa, combine beans, tomatoes, mango, onion, avocado, lime juice, 2 Tbsp. oil, cilantro, and black pepper in a medium bowl. Toss gently. Let sit at room temperature while cooking tilapia.
2.To start the tilapia, mix ¼ tsp. black pepper with Harissa Paste, oregano, and ½ tsp. sea salt in a medium bowl. Rub seasoning onto both sides of fillets.
3.In a large nonstick skillet, heat 2 Tbsp. oil over medium-high heat until hot.
4.Cook fillets until cooked through, about 2 minutes on each side. Flesh will be opaque and lightly browned.
5.Transfer fillets to a platter and spoon half the salsa over the top.
6.Serve with remaining salsa on the side.