Sunday, March 04, 2007

Tilapia with Spicy Asian Black Bean Sauce

Since my schedule is so busy, working full-time as well as a full load of classes, it's sometimes hard to fit in time to cook, take pictures, and update my blog. So I've gotten into the habit of making 2-3 different dishes on my day off, and then sprinkling the posts throughout the week. It's a good system that seems to work well for me.

But sometimes, I'll make a dish that is so amazing that the waiting to post kills me. This is one of those meals. I made this on Saturday for lunch, and immediately fell in love with it. I sent my roommate, who was out running errands, a text message that said "come home soon for excellent tilapia!"

The black bean sauce is absolutely amazing. The flavors work so well together, and it's absolutely perfect on the tilapia. The greatest thing about this dish? It took me 20 minutes from start to finish. With such ease of making this dish, I'm sure this is one that will be in the "weekly favorites" rotation for a long time.

Tilapia with Spicy Black Bean Sauce II

Tilapia with Spicy Asian Black Bean Sauce
4 tilapia fillets
1 to 2 tbsp olive oil
1/2 c black beans, drained, rinsed, and coarsely mashed
2 tbsp red onion, finely chopped
2 tsp minced ginger
2 tsp chili garlic sauce
1/4 c sesame oil
1/4 c seasoned rice wine vinegar
1/4 c soy sauce

Preheat broiler. Spray a flat baking dish with cooking spray. Place fillets in pan. Lightly rub each side of the fish with olive oil, then season with salt and pepper. Place in broiler, cooking 4-5 minutes each side, until done. Meanwhile, in a small pan, saute red onion for 1 minute. Add all remaining ingredients, and over high heat, bring to a boil. Lower heat and simmer for 4-5 minutes, until sauce thickens up. Serve fish topped with a generous portion of sauce.


Kalyn Denny said...

I'm so glad you decided to keep eating fish! This sounds just fantastic.

Anonymous said...

I just love black beans and the sauce sounds terrific!

chefmad said...

I just wanted to thank you for the inspiration to get up this morning and create my own hummus. I have been taking note of all your different variations, but, being trained in a classic French school as a chef, I just can't leave a recipe alone - at least for very long! I came up with a hummus that included:

garbanzo beans
fresh garlic
lemon supremes (peel and outer membrane removed, sections removed whole)
juice squeezed from the stuff left after disecting the lemons
chipotle chile powder
black pepper
olive oil

This was the BEST hummus I've ever had, bar none! Let me know if you want my exact recipe, I'll be glad to pass it on to you and all the readers if you'd like.

Thanks again,

Mike (chefmad)

Anonymous said...

When I hear the words, "seafood" and "spicy", I pretty much know that I'm going to love it and this tilapia dish is no exception. It was quite amazing and a lovely surprise for a Saturday afternoon.

Anonymous said...


This sounds delicious! Is it safe to assume that you mean black turtle beans, and not Asian black (soy) beans?


Fiber said...

Kalyn - I'm not sure I could give it up. I love it, and it's relatively healthy for you.

Shawnda - I'm a black bean lover too! I think you'll love this sauce.

Mike - sounds really good! I love the addition of the chipolte powder.

Roommate - please to enjoy.

Anon - you may assume they are turtle beans.

jasmine said...

This looks amazingly delicious...


eviedee said...

Mmmmm, this sounds SO yummy! My husband always teases me about this but darn it, I really love beans.

Harmonia said...

Hi! My blog service broke and hasn't been fixed so I will now be located here:

Hope to see you soon!

Anonymous said...

This sauce is amazing! I cut up some tofu into "fillet size" pieces, baked them in a little bit of oil and tamari, used your wonderful recipe and, wow, what a fabulous meal--Thank you so much!!

Tamara said...

Thanks for the yummy recipe. I am always trying to eat more fish. We had it tonight for dinner. I thought 1/4c of sesame oil sounded like too much so I reduced that significantly.