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:
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:
Place all ingredients in a blender and blend on high until smooth. Taste for seasoning.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
2003, Jill Davie, All Rights Reserved
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.