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Tandoori Tilapia With Hearts Of Palm Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Marinade | |
| 1 cup | nonfat plain yogurt |
| 1/2 tsp | ground cumin |
| 1/2 tsp | ground coriander |
| 1/2 tsp | garam masala |
| 1 tsp | red chili powder |
| 1/2 tsp | minced jalapeño |
| 1 clove | garlic, minced |
| 1/2 inch | Ginger, ground into a paste |
| 1/2 tsp | salt |
| Fish | |
| 4 | tilapia Fillets, (about 4 oz each) |
| 1 | mango, very ripe, peeled and diced |
| 1 | kiwifruit, peeled and diced |
| 1 | cucumber, peeled, peeled, seeded, and diced |
| 1 can (3 oz) | hearts of palm, diced |
| 1/2 | lime, Juiced |
| 1/2 | lime, slices for garnish |
| 1 tsp | canola oil |
Whisk together marinade ingredients in a bowl. Place tilapia in marinade; turn to coat completely. Cover with plastic; refrigerate at least 1 hour. Combine mango, kiwi, cucumber, hearts of palm and lime juice in a bowl. Season with salt. Mix gently. Heat a charcoal, gas or electric grill over high heat. Brush grill with canola oil. Remove tilapia from marinade; blot excess with a paper towel. Grill fish, turning once, until cooked through, about 5 to 7 minutes. Garnish each fillet with 2/3 cup hearts of palm salad.
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