"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tilapia with Coconut, Mint and Chive Relish Recipe

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This recipe for Tilapia with Coconut, Mint and Chive Relish, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Relish:
1 c. diced peeled seeded cucumber
3/4 t. salt, divided
3/4 c. chopped fresh chives
1/2 c. chopped sweetened flaked coconut
2 T. finely chopped mint
2 T. finely chopped cilantro
1 or 2 finely minced seeded jalapeno peppers
2 T. fresh lime juice
1/2 t. ground cumin
1 t. peanut oil
1 t. mustard seeds

Fish:
2 t. grated fresh lime rind
1 1/2 T. fresh lime juice
1 t. peanut oil
1/2 t. ground cumin
1/2 t. crushed red pepper
6 (6 oz.) tilapia or red snapper filets
1/4 t. salt
1/4 freshly ground black pepper
lime wedges

Directions:
Directions:
1. To prepare relish, place cucumber in colander; sprinkle with 1/4 t. salt. Toss well. Allow to drain 30 minutes. Rinse and drain; pat dry.
2. Preheat broiler.
3. Combine cucumber, chives, coconut, mint, cilantro and jalapeno. Stir in 1/4 t. salt, 2 T. lime juice and 1/2 t. cumin. Heat 1 t. oil in small skillet over medium high heat. Add mustard seeds; saute 30 seconds or until seeds begin to pop. Add cucumber mixture. Stir to combine; remove from heat.
4. To prepare fish, combine rind, 1 1/2 T. juice, 1 t. oil, 1/2 t. cumin and crushed red pepper; rub evenly over cut sides of filets. Sprinkle filets with 1/4 t. salt and black pepper.
5. Place filets skin side down on broiler pan coated with cooking spray; cook 7 minutes or until fish flakes with a fork. Serve with relish and lime wedges. Serves 6.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Tilapia is much more readily available these days and is such a wonderful, mild flavored white fish. Serve with Basmati rice or Sweet Potato Wedges.

 

 

 

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