INGREDIENTS

Salsa
1 15-oz. can black beans, drained and rinsed
3 Roma tomatoes, diced
1 ripe medium mango, seed removed, peeled and diced
½ cup red onion, diced
1 medium avocado, halved, pitted, diced
3 Tbsp. fresh lime juice
2 Tbsp. canola oil
½ cup fresh cilantro, chopped
Black pepper to taste

Tilapia
¼ tsp. black pepper
2 tsp. Harissa Paste
1 tsp. dried oregano
½ tsp. sea salt
4 tilapia fillets
2 Tbsp. canola oil

INSTRUCTIONS

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.