Best Tandoori Tilapia With Hearts Of Palm Salad Recipes

Garbanzo and Red Pepper Salad image

Provided by Maneet Chauhan

Yield Makes 4 servings

Number Of Ingredients 15

Dressing
1/4 cup lowfat plain yogurt
1/4 teaspoon chili powder
1/4 teaspoon chat masala
Sugar
Salad
1 can (15 ounces) garbanzo beans, drained and rinsed
1/2 cup julienned roasted red bell pepper
1/2 teaspoon ground cumin
2 teaspoon chopped fresh cilantro
2 teaspoon chopped fresh mint
2 teaspoon fresh lime juice
1 teaspoon minced fresh ginger
1 medium head frisée
1/2 cucumber, peeled, halved lengthwise and cut into thin half-moons

Steps:

Whisk together dressing ingredients in a small bowl, add sugar to taste and set aside. Gently combine garbanzos, roasted peppers, cumin, cilantro, mint, lime juice and ginger in a bowl and set aside. Arrange a bed of frisée in the center of each of 4 salad bowls. Toss garbanzo mixture with dressing to coat thoroughly, and add salt to taste. Place 1/2 cup bean mixture on top of each pile of frisée. Arrange cucumber slices around beans

Tandoori Tilapia with Hearts of Palm Salad image

Provided by Maneet Chauhan

Yield Makes 4 servings

Number Of Ingredients 18

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

Steps:

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.