Tuesday, April 13, 2010

Tilapia with Peach-Avocado Salsa over Black Beans

Spring is in the air! Birds are singing, bees are buzzing, and plants are rudely covering everything in their pollen (read: sperm).

As the world is warming up, you need something light and refreshing to cool you down! Tilapia with Peach-Avocado Salsa over Black Beans sounds like a mouthful, but it is a light and flavorful dish for spring. Easy, nutritious, and colorful, this makes for the perfect quick fix dinner.

Lots of the ingredients are items cut in half for a one person serving, but by all means, double them to make dinner for your friend, roommate, significant other, random hook-up buddy you would like to make your significant other, etc. etc.


  • 1 tilapia fillet

  • 1/2 can of black beans, drained. Remember that time I made Lorenzo's Burrito Bowl? This is the rest of that can of beans! Ya gotta love canned produce.
  • 1/2 can sliced peaches in lite syrup. Save the other half for breakfast with cottage cheese. Yum!

  • 1/2 avocado

  • 1 tsp. minced onions. The kind in the spice aisle, not actual onion.

  • 1 tsp. chopped fresh cilantro

  • 1 tbsp. lime juice

  • 1/3 cup Tequila Lime Marinade. I use my trusty Kroger brand, but feel free to find something comparable.

These simple ingredients make for a tasty and colorful dish. In general, the more colorful your meal, the healthier it is for you! *

*NOTE: This does not apply if the color is hot pink cupcake frosting.


Preheat oven to 400 degrees.

Drain your can of peaches, reserving about 1 tsp. of the syrup. Dice up half the peach slices, as well as your half avocado. Don't know how to cut up an avocado? Learn, dummy! Avocados are a delicious source of healthy fat. All you have to do is cut them in half lengthwise, working your knife around the pit so it looks like this:

Clearly I did not take this picture (my avocado photo studio was busy that day), but you get the point. After it has been halved, pop out the pit, scoop the flesh right out of the skin with a spoon, and dice it up to add to your salsa!

Combine the diced peaches, reserved syrup, diced avocado, minced onions, lime juice, and cilantro in a small bowl, mixing gently so as not to mash the avocado. Then pop it in the fridge to chill and let the flavors grind all up on each other.

Spray a baking dish * with nonstick spray and put your tilapia in the dish, surrounded by an even layer of the beans. Pour the Tequila Lime Marinade over the fish.

*NOTE: Use a smaller baking dish than I did if you have one. My %$@&ing roommate didn't wash ours after using it, so I had to use this large one.

Pop that sucker in the oven for fifteen minutes. Then take it out of the oven, scoop up the beans onto a plate, top with the tilapia, and spoon the cool salsa over the tilapia. How easy was that?

The peach is sweet and refreshing, the avocado is creamy and mild, and the beans provide a hearty and salty kick. This is one great way to jazz up a piece of tilapia!

Do YOU have any light and delicious spring meal ideas? Post and share 'em with the rest of the class!


  1. Stacy, I can't wait to make this this weekend. YUM!

  2. Yay! Let me know how it turns out! If you want to add more of a kick to the salsa you can always add some minced red onion or jalapeno, but personally, I like sweet better than spicy :)