Fried Tilapia with Black-Eyed Bean Salad

Ingredients:

• 4 tilapia fillets, 170 g each.
• 1 tbsp paprika
• 0.5 tsp ground cumin
• 1/3 cup canned salsa verde
• 2 tablespoons white wine vinegar
• 2 tbsp sour cream
• 3 tbsp. l. olive oil
• 4 cups ready-made shredded cabbage salad mix (400g bag)
• 1 can (425 g) black-eyed beans, rinsed
• 6 cups shredded romaine lettuce (1 small head)
• Cornbread, for serving (optional)

Preparation:

1. In a small bowl, combine paprika, cumin, and 1/4 teaspoon each of salt and black pepper. Rub one side of the fish fillet with the spice mixture.
2. Mix in a large bowl salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt and black pepper to taste. Add the coleslaw mixture and beans and toss. Add the lettuce to the bowl, but do not toss.
3. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add 2 tilapia fillets, seasoned side down, and cook until browned, 3-4 minutes. Carefully flip the fish and continue cooking until firm, another 2-3 minutes. Transfer to a plate and keep warm. Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.
4. Toss the salad and season with salt and pepper to taste. Serve the fish with salad and cornbread.