Tasty Tuesday - A Day Late But Sooo Worth It!

This is a recipe that I found in a Cooking Light magazine. It instantly became one of my family's favorites and always reminds me of springtime with its fresh salsa. I usually use tilapia because it is readily available at the food store and is also one of the few fishes I am aloud to eat while pregnant. Any white flakey fish will do though. Enjoy!

Tilapia with Coconut, Mint and Chive Relish

Relish:
1 cup chopped seeded peeled cucumber
3/4 tsp salt, divided
3/4 cup chopped fresh chives
1/2 cup chopped sweetened flaked coconut
2 Tbsp. finely chopped fresh mint
2 tbsp. finely chopped fresh cilantro
2 jalapenos, seeded and minced (I like spice but not too hot so I usually only use 1/2 of one jalapeno)
2 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1 tsp. peanut oil
1 tsp. mustard seeds

Fish:
2 tsp. grated lime rind
1 1/2 Tbsp. fresh lime juice
1 tsp. peanut oil
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper
6 (6 oz.) tilapia or red snapper fillets
1/4 tsp salt
1/4 tsp fresh ground black pepper
Cooking Spray
6 lime wedges

1. To prepare relish, place cucumber in a colander; sprinkle with 1/2 tsp. salt. Toss well. Drain 30 minutes. Rinse and drain. Pat dry.

2. Preheat boiler

3. Combine all relish ingredients except peanut oil and mustard seed. Heat 1 tsp. oil in skillet over med. high heat. Add mustard seeds and saute for about 30 seconds (until seeds start to pop). Add to relish.

4. To prepare fish, combine rind and next 4 ingredients; rub evenly over cut sides of fillets. Sprinkle with salt and pepper.

5. Place fish skin sides down (if there are skins), on a 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.

Yields 6 servings (1 fillet, 1/3 cup relish, 1 lime wedge)