Ingredients
- Relish:
- 1 cup diced peeled seeded cucumber
- 3/4 teaspoon salt, divided
- 3/4 cup chopped fresh chives
- 1/2 cup chopped sweetened flaked coconut
- 2 tablespoons finely chopped mint
- 2 tablespoons finely chopped cilantro
- 2 minced seeded jalapeño peppers
- 2 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1 teaspoon peanut oil
- 1 teaspoon mustard seeds
- Fish:
- 2 teaspoons grated fresh lime rind
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon peanut oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper
- 6 (6-ounce) tilapia or red snapper fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 6 lime wedges
Preparation
To prepare relish, place cucumber in a colander; sprinkle with 1/2 teaspoon salt. Toss well. Drain 30 minutes. Rinse and drain; pat dry.
Preheat broiler.
Combine cucumber, chives, coconut, mint, cilantro, and jalapeño. Stir in 1/4 teaspoon salt, 2 tablespoons juice, and 1/2 teaspoon cumin. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add mustard seeds; sauté 30 seconds or until seeds begin to pop. Add to cucumber mixture.
To prepare fish, combine rind, 1 1/2 tablespoons juice, 1 teaspoon oil, 1/2 teaspoon cumin, and crushed red pepper; rub evenly over cut sides of fillets. Sprinkle fillets with 1/4 teaspoon salt and black pepper.
Place fillets, skin sides down, on broiler pan coated with cooking spray; cook 7 minutes or until fish flakes easily when tested with a fork. Serve with relish and lime wedges.
Nutritional Information
- Amount per serving
- Calories: 238
- Calories from fat: 26%
- Fat: 7g
- Saturated fat: 3.2g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 1.4g
- Protein: 35.8g
- Carbohydrate: 6.7g
- Fiber: 1.1g
- Cholesterol: 63mg
- Iron: 0.8mg
- Sodium: 523mg
- Calcium: 72mg