Tandoori Tilapia With Hearts Of Palm Salad

• 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 jalapeno
• 1 clove garlic, minced
• 1/2-inch piece ginger, ground into a paste
• 1/2 teaspoon salt
• 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

1. 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.

nonfat plain yogurt, ground cumin, ground coriander, garam masala, red chili powder, clove garlic, ginger, salt, tilapia, mango, kiwifruit, cucumber, hearts of palm, lime, canola oil

Taken from www.epicurious.com/recipes/food/views/tandoori-tilapia-with-hearts-of-palm-salad-236365 (may not work)