Ingredients

• 1 (6-ounce) tilapia fillet
• Pinch ground cumin
• Pinch cayenne pepper
• Pinch paprika
• Pinch kosher salt
• 1 tablespoon olive oil
• Tilapia Salad, recipe follows
• Cashew Yogurt Sauce, recipe follows

Directions

Tilapia Salad:

1 honey tangerine

1/2 cup watercress

1 teaspoon tangerine zest

1/8 cup raw red beets, peeled and julienned

1 tablespoon cashews, roasted

Using a sharp pairing knife, remove the skin of the tangerine. Slice the tangerine into rings and remove any seeds. Mix the watercress, tangerine zest, and beets with the cashews. Serve with the grilled tilapia and cashew yogurt sauce.

Cashew Yogurt Sauce:

3 quarts plain yogurt

6 limes, juiced

1 1/2 bunches fresh cilantro leaves

6 large garlic cloves

4 tablespoons ground cumin

1 teaspoon cayenne pepper

3 teaspoons paprika

1/2 teaspoon kosher salt

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