If you’re looking for ways to put more fish on your weekly menu at something like a reasonable price, you’ve probably considered Tilapia. It’s a good choice. Tilapia is a mild fish, fairly firm and easy to deal with when cooking. It is farmed around the world and can be bought for less than your first-born child, even if you have plans to feed an small army. And let’s face it, if cooked properly it’s just plain good.
Unfortunately, most of my kids very much dislike fish that hasn’t been through a processing plant and turned into a stick of some kind. To this I say to bad for them! I can still get my fish fix at lunchtime when they are at school. It also allows me to be more creative in trying to find other things they might like.
I think this relish (or perhaps it’s more of a hot salsa?) is something I might be able to get them to eat on the side. It’s phenomenal in both flavor and simplicity, definitely something I recommend giving a shot and applying your own twists to.
In all I’d give this dish about a 6 out of 10. I have another Tilapia recipe that might have gone better with the relish. I’ll be trying that one out soon.
What’s your favorite Tilapia recipe? We’d love to know.
Tilapia with Black Bean and Corn Relish
- 2 – 6 to 8 oz. Tilapia fillets
- 1 – 15.5 oz can black beans, rinsed and drained
- 2 cups frozen whole kernel corn
- 1/2 cup frozen Seasoning blend vegetables
- 3 cloves garlic, minced
- 4-5 strips bacon, cooked and crumbled
- 1/4 bunch Italian Parsley, chopped
- 3 tbsp red wine vinegar
- Salt and pepper to taste
- Reserved bacon drippings and olive oil, for cooking
Preheat oven to 500 degrees.
Cook bacon until crispy in a large skillet over medium heat, turning once. Set aside on a paper towel lined plate. Pour drippings into a heat safe cup. Return pan to heat. Add 2 tbsp olive oil and approximately 2 tbsp of the reserved bacon drippings to the pan and allow to heat until shimmering.
Add seasoning vegetable mix and cook, stirring constantly until fragrant and onions are just translucent. Season with salt and pepper. Add garlic and cook an additional 2 minutes. Add corn and cook until just warmed through. Add beans and cook, stirring occasionally until hot. Remove from heat.
Season Tilapia on both sides with salt and pepper. Spray a baking sheet with nonstick spray or line with parchment paper. Place fish on baking dish and bake on the top oven rack until flaky. (about 8 minutes)
Just before the Tilapia is cooked, return relish to medium-high heat. Stir in crumbled bacon and red wine vinegar. Add parsley and remove from heat.
Place Tilapia on a warm serving plate and top with relish.
Share and Enjoy!
*note: while I consider two Tilapia fillets just enough fish for one, the relish recipe can easily serve 4 to 6 people, so if you’re making this for just one or two people, prepare yo have some amazing leftovers!
What I would have done Differently had I thought of it at the time:
I had intended to broil the fish, but was taken by surprise by a broken oven element, so I had to bake it instead. This left the fish dry. I think I would rather have sauteed the fish instead of baking it, but in a pinch it worked.
As for the relish… It is delicious! I’ll be making it time and again, but don’t take my word for it. Try it for yourself!
Links to other recipes like this:
- Tilapia with Black bean, Mango, Lime and Cilantro Salsa, from Kalyn’s Kitchen
- Tilapia with Black Bean Sauce, from The Cookmobile
- Tilapia Baked in Salsa Verde, from Closet Cooking