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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Thank you! your flag was submitted.