If a plate of food were to define my blog it would my recipe for Grilled Tilapia Topped with a Warm Corn and Black Bean Salsa served with Cilantro Lime Rice. This recipe is bursting with flavor, color, and love. Here over at Once a Mom Always a Cook I strive to create foods for my readers to add to their recipe index that are simple and family friendly with fresh ingredients.
Warm Corn and Black Bean Salsa
1 red pepper, finely chopped
1 jalapeño, seeds and ribs removed for a milder flavor
First, heat 2 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, red onion, and garlic. Sauté over medium heat for about 5-7 minutes.
Then add frozen corn, black beans, lime juice, lime zest, and seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
Stir in fresh cilantro, and serve over grilled tilapia.
Cilantro Lime Rice
In a medium sauce pan bring chicken broth, salt and 1 TBS of butter to a boil.
Add rice and cover and simmer until broth is all absorbed.
Next, add lime juice, lime zest and fresh chopped cilantro and fluff with a fork
How to prepare the Tilapia
In a small bowl, mix the cumin with the chili powder, brown sugar, oregano, and coffee. Season generously with salt and pepper. Rub the tilapia on both sides with olive oil and then rub the fillets with the seasoning mix.
Preheat grill and cook tilapia at 300 degrees F on a piece of foil that has been brushed with olive oil. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets.