Summer Strength Meal #1 – Tilapia with Mexican Bean Salad

Summer here in South Carolina is hot, muggy, sweaty, and humid. After a long workout in a facility with no air-conditioning, the last thing I want to do is get sweaty while making dinner. This summer salad is a man’s salad: packed with protein and good fats, cold and crunchy, and best of all — it tastes amazing. Tilapia is simple to cook on the stovetop (or the grill if you’re lucky enough to have one!), and cheap enough that you can buy a ton and keep it around for lunches, too. This whole thing takes just minutes to put together, is ridiculously nutritious, and so good it’ll even impress a date. Try it out and let me know how it goes!

Quick Stovetop Tilapia

Serves 3
Prep time 2 minutes
Cook time 8 minutes
Total time 10 minutes
Dietary Gluten Free
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Barbecue
Cheap tilapia is cooked quickly with the simplest of seasonings. Fish is tender, flaky, and done in less than 10 minutes.

Ingredients

  • 16oz tilapia (4 filets (I usually buy this frozen))
  • extra virgin olive oil
  • salt
  • pepper
  • favorite seasoning

Directions

Step 1
Season both sides of fish with salt and pepper, and if desired, seasoning of your choice. (Anything works here -- cajun, chili lime, garlic herb, old bay, bbq...the possibilities are endless.)
Step 2
Heat a few swirls of olive oil (a tablespoon or two) in a grill pan or saute pan over medium-high heat.
Step 3
Cook the fish in the pan, about 4 minutes per side. (Don't move the fish until it's time to flip!)
Step 4
You'll know the fish is done when it flakes easily with a fork.

Mexican Bean Salad

Serves 6
Prep time 10 minutes
Dietary Gluten Free, Vegetarian
Meal type Salad, Side Dish
Misc Pre-preparable, Serve Cold
Occasion Barbecue
This fast salad is cold and has a tangy bite. It's great with fish or chicken, served on the side or atop tacos, and for lunch or dinner.

Ingredients

  • 2 cans black beans (rinsed thoroughly)
  • 2 Ears cooked corn ((feel free to use 1 cup of frozen or canned corn))
  • 1 red or orange pepper (diced)
  • 1/2 red onion (finely diced)
  • 1 tomato (chopped)
  • 1/2 cup cilantro (chopped)
  • juice of 1 lemon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 avocado (diced)

Directions

Step 1
Mix all ingredients together in a bowl.
Step 2
Season to taste. Let chill in fridge and serve cold.
  1. The Strength Agenda by Tom Sroka - All Things Gym left a comment on August 27, 2012 at 10:04 pm

    […] stuffed meat ballsĀ orĀ Tilapia with Mexican Bean Salad? … I say yes, […]

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