• Chili-rubbed Tilapia with Mango 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

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