Tilapia with Coconut, Mint, and Chive Relish

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

1. To prepare relish, place cucumber in a colander; sprinkle with 1/2 teaspoon salt. Toss well. Drain 30 minutes. Rinse and drain; pat dry.
2. Preheat broiler.
3. 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.
4. 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.
5. 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.