{"id":264,"date":"2011-04-17T22:35:05","date_gmt":"2011-04-17T22:35:05","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2011\/04\/17\/tilapia-with-coconut-mint-and-chive-relish\/"},"modified":"2011-04-17T22:35:05","modified_gmt":"2011-04-17T22:35:05","slug":"tilapia-with-coconut-mint-and-chive-relish","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2011\/04\/17\/tilapia-with-coconut-mint-and-chive-relish\/","title":{"rendered":"Tilapia with Coconut, Mint, and Chive Relish+"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Relish:<\/li>\n<li>1 cup diced peeled seeded cucumber <\/li>\n<li>3\/4 teaspoon salt, divided <\/li>\n<li>3\/4 cup chopped fresh chives <\/li>\n<li>1\/2 cup chopped sweetened flaked coconut <\/li>\n<li>2 tablespoons finely chopped mint <\/li>\n<li>2 tablespoons finely chopped cilantro <\/li>\n<li>2 minced seeded jalape\u00f1o peppers <\/li>\n<li>2 tablespoons fresh lime juice <\/li>\n<li>1\/2 teaspoon ground cumin <\/li>\n<li>1 teaspoon peanut oil <\/li>\n<li>1 teaspoon mustard seeds <\/li>\n<li>Fish:<\/li>\n<li>2 teaspoons grated fresh lime rind <\/li>\n<li>1 1\/2 tablespoons fresh lime juice <\/li>\n<li>1 teaspoon peanut oil <\/li>\n<li>1\/2 teaspoon ground cumin <\/li>\n<li>1\/2 teaspoon crushed red pepper <\/li>\n<li>6 (6-ounce) tilapia or red snapper fillets <\/li>\n<li>1\/4 teaspoon salt <\/li>\n<li>1\/4 teaspoon freshly ground black pepper <\/li>\n<li>Cooking spray <\/li>\n<li>6 lime wedges <\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<p>To prepare relish, place cucumber in a colander; sprinkle with 1\/2 teaspoon salt. Toss well. Drain 30 minutes. Rinse and drain; pat dry.<\/p>\n<p>Preheat broiler.<\/p>\n<p>Combine cucumber, chives, coconut, mint, cilantro, and jalape\u00f1o. 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; saut\u00e9 30 seconds or until seeds begin to pop. Add to cucumber mixture.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p><strong>Nutritional Information<\/strong><\/p>\n<ul>\n<li>Amount per serving<\/li>\n<li>Calories: 238 <\/li>\n<li>Calories from fat: 26% <\/li>\n<li>Fat: 7g <\/li>\n<li>Saturated fat: 3.2g <\/li>\n<li>Monounsaturated fat: 1.4g <\/li>\n<li>Polyunsaturated fat: 1.4g <\/li>\n<li>Protein: 35.8g <\/li>\n<li>Carbohydrate: 6.7g <\/li>\n<li>Fiber: 1.1g <\/li>\n<li>Cholesterol: 63mg <\/li>\n<li>Iron: 0.8mg <\/li>\n<li>Sodium: 523mg <\/li>\n<li>Calcium: 72mg <\/li>\n<\/ul>\n<p>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 jalape\u00f1o peppers 2 tablespoons fresh lime juice 1\/2 teaspoon ground cumin 1 teaspoon peanut oil 1 teaspoon mustard seeds &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2011\/04\/17\/tilapia-with-coconut-mint-and-chive-relish\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tilapia with Coconut, Mint, and Chive Relish+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-264","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/264","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=264"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/264\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=264"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=264"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=264"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}