Tandoori Tilapia with Hearts of Palm Salad Recipe

Tandoori Tilapia with Hearts of Palm Salad Recipe

  • 1 cup nonfat plain yogurt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 1/2 teaspoon minced jalapeño
  • 1 clove garlic, minced
  • 1/2-inch piece ginger, ground into a paste
  • 1/2 teaspoon salt
  • 4 tilapia fillets (about 4 ounces each)
  • 1 mango, peeled and diced
  • 1 kiwifruit, peeled and diced
  • 1 cucumber, peeled, seeded and diced
  • 1 can (3 ounces) hearts of palm, diced
  • Juice of 1/2 lime, plus slices for garnish
  • 1 teaspoon canola oil
  1. 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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