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Spicy Baked Tilapia with Black Bean and Corn Salad and Salsa Verde

For the Salsa Verde:
6 medium tomatillos, husks removed, rinsed and roughly chopped
1/2 medium yellow onion, peeled & roughly chopped
1/2 - 1 1/2 jalapenos, stem removed, roughly chopped (vary depending on how spicy you like it)
2 cloves garlic, peeled
1/4 cup (packed) fresh cilantro
juice from 1/2 fresh lime
3 tbsp water
1/2 tsp kosher salt, plus extra
1/4 tsp freshly cracked black pepper, plus extra

For the salad:
3 large ears sweet corn
1 (15.5 oz) can black beans, drained and rinsed
1/2 jalapeno, minced
1 large clove garlic, peeled & minced
1/2 medium yellow onion, peeled & chopped
1/4 cup (packed) fresh cilantro, chopped
1/2 medium red bell pepper, stem & seeds removed, chopped
1/4 head red cabbage, core removed & finely shredded
juice from 1 lime
1 tbsp canola oil
1/2 tsp freshly cracked black pepper, plus extra
3/4 tsp kosher salt, plus extra

For the fish:
1 tsp kosher salt
1/4 tsp ground cumin
1/2 tsp ancho chili powder
1/2 tsp chipotle chili powder
1/2 tsp freshly cracked black pepper
1/2 tsp garlic powder
4 (4oz) tilapia filets
1 tsp canola oil

Make the salsa:
Place all ingredients for the salsa into a blender. Blend until smooth. Taste and adjust seasonings as desired with kosher salt and freshly cracked black pepper. Refrigerate until ready to eat, up to 72 hours.

Make the salad:
Bring a large pot of water to a boil. Boil corn for 3 minutes. Remove from water and run under water until luke warm. Cut kernels off cobs and place in a large mixing bowl. Add remaining ingredients for the salad into the mixing bowl with the corn kernels. Stir until ingredients are evening dispersed. Taste and adjust seasoning as desired with more kosher salt and freshly cracked black pepper. Refrigerate at least 30 minutes to allow flavors to marry. Before serving, toss to coat with juices and taste once more. Adjust seasonings as desired.

Make the fish:
Preheat oven to 450 degrees.

Mix together first six ingredients for the fish in a small bowl. Place tilapia on a sheet pan and drizzle filets with oil. Toss to coat evenly with oil. Season each filet evenly with 1/4 of the spice mix. Bake at 450 degrees until fish is just cooked through, about 7 to 9 minutes.

To plate:
Spoon 1/4 of salad onto a plate. Place a fish filet on top of the salad then spoon salsa over the fish and around the plate. Garnish with cilantro leaves.

Servings: 4
Calories per serving: 373
Total cooking time: about 1 hour

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Ready to Talk: My Story of Obesity
http://www.whatwereeating.com/recipes/ready-to-talk-my-story-of-obesity/