Grilled Tilapia

1. 1

   Heat the grill.

2. 2

   Cut the fillet in 1/2 lengthwise.

3. 3

   Lightly season the fish with the cumin, cayenne, paprika, and salt.

4. 4

   Coat each piece in olive oil and grill, 3 to 4 minutes on each side.

5. 5

   To plate, begin by covering a dinner plate with a layer of cashew yogurt sauce.

6. 6

   Place the pieces of grilled tilapia in the center, overlapping one another.

7. 7

   Top the fish with the tilapia salad and place the tangerine segments around the plate.

8. 8

   1 honey tangerine

9. 9

   1/2 cup watercress

10. 10

    1 teaspoon tangerine zest

11. 11

    1/8 cup raw red beets, peeled and julienned

12. 12

    1 tablespoon cashews, roasted

13. 13

    Using a sharp pairing knife, remove the skin of the tangerine.

14. 14

    Slice the tangerine into rings and remove any seeds.

15. 15

    Mix the watercress, tangerine zest, and beets with the cashews.

16. 16

    Serve with the grilled tilapia and cashew yogurt sauce.

17. 17

    3 quarts plain yogurt

18. 18

    6 limes, juiced

19. 19

    1 1/2 bunches fresh cilantro leaves

20. 20

    6 large garlic cloves

21. 21

    4 tablespoons ground cumin

22. 22

    1 teaspoon cayenne pepper

23. 23

    3 teaspoons paprika

24. 24

    1/2 teaspoon kosher salt

25. 25

    Place all ingredients in a blender and blend on high until smooth.

26. 26

    Taste for seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.