Tilapia with Coconut, Mint, and Chive Relish

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 26%
  • Fat: 7g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 35.8g
  • Carbohydrate: 6.7g
  • Fiber: 1.1g
  • Cholesterol: 63mg
  • Iron: 0.8mg
  • Sodium: 523mg
  • Calcium: 72mg

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.
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