Tilapia with Spicy Mango Salsa

1 C. Yellow / Saffron Rice, cooked
4 Tilapia Filets
1 Tbsp. Paprika
½ tsp. Parsley
½ tsp. Dried Cilantro
1 large Mango
1 Tbsp. Lime Juice
1 tbsp. Honey
Ground Ginger, a pinch
Cayenne Pepper, a pinch
2 C. Black Beans, cooked & drained

Season tilapia filets with paprika first, making sure to rub it in well on each filet. Sprinkle a bit of black pepper and salt on each filet. Now sprinkle your parsley and cilantro. Salt & pepper to taste. Bake until fish is cooked fully. Serve over yellaow/saffron rice and black beans on the side.

For your mango salsa: peel and dice your mango. Place in your blender or processor and add your lime juice, honey, and a small pinch of ginger & cayenne(if you like a spicier salsa, add more cayenne). Pour your salsa into a pastry bag or a small sandwich bag. If using a sandwich bag cut one corner of your bag to make a very small hole so that you can drizzle your salsa over your fish as pictured.

For your sweet bananas:

2 Tbsp. Vanilla
1 tsp. Cinnamon
1 tsp. Cardamon
½ tsp. Nutmeg
1 Tbsp. Brown Sugar
2 Tbsp. Butter/margarine

Mix together all of your spices and sugar in a small bowl. It is best to use semi-ripe bananas, use yellow banans. Do not use bananas that are spotted nor green. Cut your bananas lengthwise and then width wise, so you are left with 8 pieces of banana. Drizzle your vanilla over your bananas. Sprinkle your spice mixture over the straight sides of your bananas. Heat butter/margarine in a warm, not hot, skillet(do not overheat). Make sure your butter coats your entire pan. Place your bananas straight side down and let spices cook in until lightly browned. Turn bananas and let cook for a minute or so. Remove and serve with entree.