Tilapia & salsa verdewith warm charro beans

• 4 tilapia fillets, 5 to 6 oz each (about 1 1/2 lb total)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 to 2 limes: 1 tbsp juice for fish, remaining lime in wedges
• 1 tbsp neutral or olive oil
• 1 cup salsa verde (jarred is fine)
• 2 cans charro or pinto beans (15 oz each), about 3 cups
• 1/4 cup chopped cilantro leaves and tender stems

Let's cook

• Thaw fish in the fridge if frozen; pat dry. Rub with oil, salt and pepper. Chop cilantro and cut lime wedges.

• Do not drain beans. Warm over medium-low heat for 8 to 10 minutes, stirring. Add a splash of water if thick; keep warm.

• Heat a skillet over medium-high for 2 to 3 minutes. Add lime juice to fish just before cooking. Cook 3 to 4 minutes; turn gently and cook 2 to 3 minutes more. Or use a medium-high grill with an oiled fish basket or foil.

• Fish should be opaque and flake easily; the thickest part must reach 145 F, away from the pan. Serve each fillet with 1/4 cup salsa, about 3/4 cup beans, cilantro and lime.