Wednesday, February 24, 2010

Mexi-Indian Tilapia

We were making dinner, tilapia with cumin and black beans and corn when G told me he used all the cumin on the tilapia and we were out.  I decided to improvise and it turned out unbelievably good.  Like, I want to eat more until I am so stuffed I look like a blowfish good.  Some things are approximate, but here's the gist of it!
Mexi-Indian Tilapia (makes 2 servings of fish, and about 4 servings of mix----we like to do fish more fresh, but the mix will last)

* 2 tilapia filets of similar weight
1 can black beans (we use Bush's)
Frozen Corn (about a cup to a cup and a half)
* 3 Carrots
* 1 medium onion
* 3 tsp. chopped garlic (we keep jarred garlic on hand since we use so much)
* Cumin
* Turmeric
* Garlic and Onion Powder
* Salt and Pepper

Pre-heat oven to 350F.  Place tilapia filets in a baking dish sprinkle the top with garlic powder, onion powder, and cumin.  Place in pre-heated oven and bake for 30-45 minutes (judging on thickness).  It's done when the thickest part can be flaked with a fork.

For the black bean mix.  Chop your carrots up fine (in retrospect I should have minced my carrots like garlic).  Pre-heat a pan and add a little olive oil (or veggie oil, it doesn't matter).  Chop up the whole onion.  Saute the carrots and onion with the garlic until the carrots begin to soften and the onions become translucent.  Add the corn and mix well to allow it to heat up.  Add the black beans and the seasoning to taste (I probably used a good tsp or so of tumeric, but I was going for strong flavor.  Place lid on pan and allow the mix to heat up and the flavors infuse into the veggies and beans.  

To plate, place approx. 1/2 c of the mix on a plate and then put the tilapia filet on top.  So good you won't know what hit you!  

*please be careful, wear an apron....turmeric stains!

1 comment:

  1. Oh Kalee, it looks so good. We are love Indian and Mexican food. And with fish I'm always looking for something different. I still owe you the five spice chicken!