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
Heat the grill. Cut the fillet in 1/2 lengthwise. Lightly season the fish with the cumin, cayenne, paprika, and salt. Coat each piece in olive oil and grill, 3 to 4 minutes on each side. To plate, begin by covering a dinner plate with a layer of cashew yogurt sauce. Place the pieces of grilled tilapia in the center, overlapping one another. Top the fish with the tilapia salad and place the tangerine segments around the plate.
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.















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By wheresthecashews
upstate NY
on August 08, 2011
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this looked good, especially the Cashew Yogurt Sauce....except, where's the cashews?
By fnnm358
Macomb,
on June 25, 2011
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The Tilapia was great but the sauce was not that great. I think the cilantro is to overpowering for this dish
By ronhat_12965218
Vacaville, 43
on June 28, 2010
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I had to substitute because I didn't have everything.
I used:
Chili pepper vs. cayanne
Pappy's vs. other spice (can't remember
Sea Salt vs Kosher Salt
Grilled for 4 min. each side.
Ate it up and were begging for more.
Nice job!
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