CHILI LIME TILAPIA WITH MANGO BLACK BEAN SALSA

24 portions

SALSA
MANGO IQF, diced 1 LB
SCALLIONS, sliced thin 2 TBS
BEANS BLACK, can, drain, rinsed 5 ½ OZ
PEPPERS RED, diced 2 ½ OZ
CILANTRO, chopped 1 TBS
JUICE LIME, fresh 1 TBS
SALT ½ TSP


TILAPIA
GARLIC POWDER 10 TBS
ONION POWDER 10 TBS
ANCHO PEPPER POWDER 5 TBS
PAPRIKA 5 TBS
CUMIN, ground 1 TBS
SEASONING MESQUITE 2 TBS
CHILI POWDER DARK 5 TBS
SALT KOSHER 2 TBS
TILAPIA 5-7 OZ 9 LB
OIL OLIVE VEG BLEND 8 TBS
LIMES, wedges, cut 8 3 EACH

Salsa
1. Combine mango, scallions, black beans, red peppers, cilantro, lime juice and salt. Mix well to combine
2. HACCP- Hold refrigerated at 40'F or below for use
Shelf Life: Use within 48 hours

Tilapia
1. Mix together garlic powder, onion powder, ancho powder, paprika, cumin, mesquite, chili powder and salt
2. Dredge tilapia filets on only one side in spice mixture
3. Heat oil in skillet, sear tilapia, and spice side down
4. CCP- Place on treated sheet pan and finish in 275'F oven until Minimum internal temperature is 145'F (for 15 seconds)
5. HACCP - Hold hot at 140'F or above for service
6. Serve with 2 TBS Mango Black Bean Salsa and lime wedges.