Recipe of the Day

Tandoori Tilapia With Hearts of Palm

Sick of your same old fish? Try tilapia tonight! Chef Maneet Chauhan puts a healthy spin on this traditional Indian fare by using nonfat yogurt sauce—keeping the taste while cutting the calories!

Serves 4

Ingredients

• Marinade
• 1 cup nonfat plain yogurt
• 1/2 teaspoon ground cumin
• 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 oz each)
• 1 mango, peeled and diced
• 1 kiwifruit, peeled and diced
• 1 cucumber, peeled, seeded and diced
• 1 can (3 oz) hearts of palm, diced
• Juice of 1/2 lime, plus slices for garnish
• 1/2 teaspoon canola oil

Preparation

For marinade
Whisk together marinade ingredients in a bowl. Place tilapia in marinade; turn to coat completely. Cover with plastic; refrigerate at least 1 hour.

To cook
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.

The skinny

• 294 calories per serving
• 4.7 g fat (1.4 g saturated)
• 34.7 g carbs
• 2.4 g fiber
• 29.5 g protein