Tilapia with Cucumber Mint Relish
Coconut, Mint, and Chive Relish:
1 1/2 cups peeled and chopped English Cucumber
3/4 teaspoon salt
3/4 cup chopped fresh chives
1/2 cup sweetened flaked coconut
2 Tablespoons finely chopped fresh mint
2 Tablespoons finely chopped fresh cilantro
1-2 jalapeno peppers seeded and minced
2 Tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 teaspoon peanut oil
1 teaspoon mustard seeds
3/4 teaspoon salt
3/4 cup chopped fresh chives
1/2 cup sweetened flaked coconut
2 Tablespoons finely chopped fresh mint
2 Tablespoons finely chopped fresh cilantro
1-2 jalapeno peppers seeded and minced
2 Tablespoons fresh lime juice
1/2 teaspoon ground cumin
1 teaspoon peanut oil
1 teaspoon mustard seeds
Fish:
2 teaspoons grated lime rind
1 1/2 Tablespoons fresh lime juice
1 teaspoon peanut oil (I used olive oil)
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper (I only used half this because I don't like things very hot)
6 ( 6 ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Cooking spray
lime wedges
2 teaspoons grated lime rind
1 1/2 Tablespoons fresh lime juice
1 teaspoon peanut oil (I used olive oil)
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper (I only used half this because I don't like things very hot)
6 ( 6 ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Cooking spray
lime wedges
I haven't tried this but it sounds good.
Coconut Rice:
Coconut Rice:
1 cup coconut milk
1 1/2 cups water
1 teaspoon salt
1 1/2 cups water
1 teaspoon salt
1 cup white rice (not instant)
1 Tablespoon sugar
1. Preheat Boiler
1. Preheat Boiler
2. To prepare Coconut Rice: Combine 1 cup coconut milk, 1 1/2 cups water, and 1 teaspoon salt in a pot over medium-high heat and bring to a boil, stirring OFTEN. Once it is boiling, add the rice and reduce heat to a simmer. Cover and cook 20-25 minutes. Once rice is cooked add 1 Tablespoon of sugar, sprinkle on top and let it soak in for a few minutes.
3. To prepare relish: Combine cucumber, chives, coconut, mint, cilantro, and jalapeno. Stir in 3/4 teaspoon salt, 2 Tablespoons of lime juice, and 1/2 teaspoon cumin. Heat 1 teaspoon peanut oil in a skillet over medium-high heat. Add mustard seeds; saute 30 seconds or until seeds begin to pop. Add to cucumber mixture. Set aside
5. To prepare fish: Combine lime rind, lime juice, peanut oil, cumin, and red pepper; rub evenly over fish. Sprinkle fish with 1/4 teaspoon of salt and pepper. Place fish on a baking sheet covered with aluminum foil (easier to clean up) and broil 7-10 minutes or until fish flakes easily when tested with a fork.
3. To prepare relish: Combine cucumber, chives, coconut, mint, cilantro, and jalapeno. Stir in 3/4 teaspoon salt, 2 Tablespoons of lime juice, and 1/2 teaspoon cumin. Heat 1 teaspoon peanut oil in a skillet over medium-high heat. Add mustard seeds; saute 30 seconds or until seeds begin to pop. Add to cucumber mixture. Set aside
5. To prepare fish: Combine lime rind, lime juice, peanut oil, cumin, and red pepper; rub evenly over fish. Sprinkle fish with 1/4 teaspoon of salt and pepper. Place fish on a baking sheet covered with aluminum foil (easier to clean up) and broil 7-10 minutes or until fish flakes easily when tested with a fork.
6. Serve fish over coconut rice topped with cucumber relish
