Tilapia with Coconut Milk, Mint, and Chive Relish

Categories: Dinner-Fish

Ingredients

• Fish:
• 2 tsp grated fresh lime rind
• 1 1/2 tbs fresh lime juice
• 1 tsp peanut oil
• 1/2 tsp ground cumin
• 1/2 tsp crushed red pepper
• 6 (6-oz) tilapia or red snapper fillets
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• cooking spray
• 6 lime wedges
• Relish:
• 1 cup diced peeled seeded cucumber
• 3/4 tsp salt, divided
• 3/4 cup chopped fresh chives
• 1/2 cup chopped sweetened flaked coconut
• 2 tbs finely chopped mint
• 2 tbs finely chopped cilantro
• 2 minced seeded jalapeno peppers
• 2 tbs lime juice
• 1/2 tsp ground cumin
• 1 tsp peanut oil
• 1 tsp mustard seeds

Directions

1. To prepare relish, place cucumber in a colander; sprinkle with 1/2 tsp salt. Toss well, drain 30 min. Rinse and drain; pat dry.

2. Preheat broiler

3. Combine cucumber, chives, coconut, mint, cilantro, and jalapeno. Stir in 1/4 tsp salt, 2 tbs juice, 1/2 tsp cumin. Heat 1 tsp oil in a small skillet over med-high heat. Add mustard seeds; saute 30 seconds or until seeds begin to pop. Add to cucumber mixture.

4. To prepare fish, combine rind, 1 1/2 tbs juice, 1 tsp oil, 1/2 tsp cumin, and crushed red pepper; rub evenly over cut sides of fillets. Sprinkle fillets with 1/4 tsp salt and black pepper.

5. Place fillets, skin sides down, on broiler pan coated with cooking spray; cook 7 min or until fish flakes easily when tested. Serve with lime wedges.

6. Yield: 6 servings (serving size: 1 fillet, 1/3 cup relish, and 1 lime wedge.)

7. LORIES 238; FAT 7g; PROTEIN 35.8g

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