Tilapia with Coconut, Mint, and Chive Relish

Tilapia with Coconut, Mint, and Chive Relish Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Jalapeño and coconut give the refreshing relish some heat and sweetness.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 238
Caloriesfromfat 26 %
Fat 7 g
Satfat 3.2 g
Monofat 1.4 g
Polyfat 1.4 g
Protein 35.8 g
Carbohydrate 6.7 g
Fiber 1.1 g
Cholesterol 63 mg
Iron 0.8 mg
Sodium 523 mg
Calcium 72 mg

Ingredients

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

Preparation

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

Preheat broiler.

Combine cucumber, chives, coconut, mint, cilantro, and jalapeño. Stir in 1/4 teaspoon salt, 2 tablespoons juice, and 1/2 teaspoon cumin. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add mustard seeds; sauté 30 seconds or until seeds begin to pop. Add to cucumber mixture.

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

Place fillets, skin sides down, on broiler pan coated with cooking spray; cook 7 minutes or until fish flakes easily when tested with a fork. Serve with relish and lime wedges.

Brian Glover,

Cooking Light

April 2003
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