Tilapia With Coconut, Mint, And Chive Relish

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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

Ingredients

• 1 cup chopped seeded peeled cucumber
• 3/4 teaspoon salt, divided
• 3/4 cup chopped fresh chives
• 1/2 cup chopped sweetened flaked coconut
• 2 tablespoon finely chopped fresh mint
• 2 tablespoons finely chopped fresh cilantro
• 2 jalapeño peppers, seeded and minced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 1 teaspoon peanut oil
• 1 teaspoon mustard seeds
• 2 teaspoons grated 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.
2. Toss well.
3. Drain 30 minutes.
4. Rinse and drain; pat dry.
5. Preheat broiler.
6. Combine cucumber, chives, coconut, mint, cilantro, and jalapeño.
7. Stir in 1/4 teaspoon salt, 2 tablespoons juice, and 1/2 teaspoon cumin.
8. Heat 1 teaspoon oil in a skillet over medium-high heat.
9. Add mustard seeds; sauté 30 seconds or until seeds begin to pop.
10. Add to cucumber mixture.
11. To prepare fish, combine rind and next 4 ingredients; rub evenly over cut sides of fillets.
12. Sprinkle fillets with 1/4 teaspoon salt and black pepper.
13. Place skin sides down on broiler pan coated with cooking spray; cook 7 minutes or until fish flakes easily when tested with a fork.
14. Serve with relish and lime wedges.

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