Maneet Chauhan, chef at Vermilion in Chicago, uses nonfat yogurt to reduce calories but not taste.
Recipe information
Yield
Makes 4 servings
Ingredients
Marinade
1
cup nonfat plain yogurt
1
/2 teaspoon ground cumin
1
/2 teaspoon ground coriander
1
/2 teaspoon garam masala
1
teaspoon red chili powder
1
/2 teaspoon minced jalapeño
1
clove garlic, minced
1
/2-inch piece ginger, ground into a paste
1
/2 teaspoon salt
Fish
4
tilapia fillets (about 4 ounces each)
1
mango, peeled and diced
1
kiwifruit, peeled and diced
1
cucumber, peeled, seeded and diced
1
can (3 ounces) hearts of palm, diced
Juice of 1/2 lime, plus slices for garnish
1
teaspoon canola oil
Need to make a substitution?
Preparation
Whisk together marinade ingredients in a bowl. Place tilapia in marinade; turn to coat completely. Cover with plastic; refrigerate at least 1 hour. Combine mango, kiwi, cucumber, hearts of palm and lime juice in a bowl. Season with salt. Mix gently. Heat a charcoal, gas or electric grill over high heat. Brush grill with canola oil. Remove tilapia from marinade; blot excess with a paper towel. Grill fish, turning once, until cooked through, about 5 to 7 minutes. Garnish each fillet with 2/3 cup hearts of palm salad.
Nutrition Per Serving
Nutritional analysis per serving: 294 calories
4.7 g fat (1.4 g saturated)
2.6 g fiber
34.7 g carbs
29.5 g protein
#### Nutritional analysis provided by Self