Tandoori Tilapia With Hearts of Palm Salad
Need a gluten free and pescatarian main course? Tandoori Tilapia With Hearts of Palm Salad could be a spectacular recipe to try. For $3.19 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 230 calories, 28g of protein, and 4g of fat each. 20 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 45 minutes. If you have jalape?o, plain nonfat yogurt, ginger, and a few other ingredients on hand, you can make it. It is brought to you by self.com. With a spoonacular score of 89%, this dish is spectacular. Try Hearts of Palm Salad with Artichoke Hearts, Cucumber, Tomato and Avocado, Hearts of Palm Salad, and Hearts Of Palm Salad for similar recipes.
Servings: 4
Ingredients:
1 teaspoon canola oil
1 cucumber, peeled, seeded and diced
1/2 teaspoon garam masala
1 clove garlic, minced
1/2-inch piece ginger, ground into a paste
1/2 teaspoon ground cumin
1 can (3 oz) hearts of palm, diced
Juice of 1/2 lime, plus slices for garnish
1 kiwifruit, peeled and diced
1 mango, peeled and diced
1 cup nonfat plain yogurt
1 teaspoon red chili powder
1/2 teaspoon salt
4 tilapia fillets (about 4 oz each)
1/2 teaspoon minced jalape?o
Equipment:
whisk
bowl
grill
paper towels
Cooking instruction summary:
For marinadeWhisk together marinade ingredients in a bowl. Place tilapia in marinade; turn to coat completely. Cover with plastic; refrigerate at least 1 hour. To cookCombine 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.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.
Step by step:
1. For marinade
2. Whisk together marinade ingredients in a bowl.
3. Place tilapia in marinade; turn to coat completely. Cover with plastic; refrigerate at least 1 hour. To cook
4. Combine mango, kiwi, cucumber, hearts of palm and lime juice in a bowl. Season with salt.
5. Mix gently.
6. Heat a charcoal, gas or electric grill over high heat.
7. Brush grill with canola oil.
8. Remove tilapia from marinade; blot excess with a paper towel. Grill fish, turning once, until cooked through, about 5 to 7 minutes.
9. Garnish each fillet with 2/3 cup hearts of palm salad.
10. Whisk together marinade ingredients in a bowl.
11. Place tilapia in marinade; turn to coat completely. Cover with plastic; refrigerate at least 1 hour.
12. Combine mango, kiwi, cucumber, hearts of palm and lime juice in a bowl. Season with salt.
13. Mix gently.
14. Heat a charcoal, gas or electric grill over high heat.
15. Brush grill with canola oil.
16. Remove tilapia from marinade; blot excess with a paper towel. Grill fish, turning once, until cooked through, about 5 to 7 minutes.
17. Garnish each fillet with 2/3 cup hearts of palm salad.
Nutrition Information:
covered percent of daily need
