Tilapia with Coconut, Mint, and Chive Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Jalapeño and coconut give the refreshing relish some heat and sweetness. Ingredients:
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 |
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 |
Directions:
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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