Tandoori Tilapia With Spicy Sweet Potato Mash Tomato Salad Food

TASTY TANDOORI SWEET POTATOES

Steps:

• Preheat oven to 375 degrees.
• Line small, rimmed baking sheet with foil. Spray with cooking spray.
• Add cubed sweet potatoes, tandoori paste, sesame seeds, veg oil, 1/2 teaspoon salt, and red pepper flakes to bowl. Stir until the sweet potatoes are well coated.
• Pour onto the prepared baking sheet & separate into a single layer.
• Bake 20 minutes on bottom shelf. Remove from oven & with spatula turn over & stir the sweet potatoes. Place bake into the oven for additional 15-20 minutes. Watch closely. They may need to be moved to top shelf. Potatoes should begin to crisp and not be too dark.
• Remove from oven. Sprinkle with reserved 1/2 teaspoon of kosher salt.

TANDOORI TILAPIA WITH HEARTS OF PALM SALAD

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.

TANDOORI TILAPIA

Steps:

• In a small bowl, stir the tandoori paste and yogurt until well combined. Brush the fillets evenly on both sides with the mixture.
• Set a medium nonstick skillet over high heat (if preparing 4 fillets, use a large skillet). When hot, lightly mist it with spray. Add the fish to the pan and cook for 1 to 2 minutes per side, or until it's no longer translucent and flakes easily. Squeeze the lime wedges over the fillets and serve immediately.
• Each serving has:
• Calories: 120
• Protein: 23g
• Carbohydrates: 1g
• Fat: 2g
• Saturated Fat:
• Cholesterol: 57mg
• Fiber: 0g
• Sodium: 258mg