Cornmeal-Crusted Tilapia With Black Beans And Salsa


  • 12 cup salsa (use your favorite prepared salsa)
  • Tilapia

  • 1 lb tilapia fillet (four 4-oz. fillets)
  • 13 cup cornmeal (yellow)
  • 2 teaspoons paprika
  • salt and pepper
  • 1 tablespoon olive oil
  • Spicy Black Beans

  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 12 teaspoon red pepper flakes
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 cup water


  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 minutes. (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.


Recipe courtesy of KLHQuilts at

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