Tilapia And Fennel-Yogurt Sauce

• 1/2 cup finely chopped fennel bulb
• 1/2 cup plain fat-free Greek yogurt
• 1 tablespoon chopped fennel fronds
• 1 1/2 teaspoons white wine vinegar
• 1 teaspoon honey
• 3/4 teaspoon kosher salt, divided
• 1/2 cup panko (Japanese breadcrumbs)
• 1 tablespoon grated lemon rind
• 1/2 teaspoon freshly ground black pepper
• 5 teaspoons olive oil
• 1 garlic clove, thinly sliced
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 4 (4-ounce) tilapia fillets
• 2 tablespoons fresh lemon juice

1. Combine fennel bulb, yogurt, fronds, vinegar, 1 teaspoon honey, and 1/4 teaspoon salt in a bowl, stirring with a whisk.
2. Preheat broiler to high.
3. Combine 1/4 teaspoon salt, panko, rind, and black pepper in a bowl. Heat oil and garlic in an ovenproof skillet 1 minute or until garlic is golden. Remove garlic from pan with a slotted spoon; discard. Add 2 teaspoons oil from pan to panko mixture; toss to coat.
4. Return pan to medium-high heat. Combine coriander, cumin, red pepper, and remaining 1/4 teaspoon salt in a bowl. Sprinkle one side of fillets with spice mixture. Add fillets, spice-side down, to remaining oil in pan; cook 3 minutes. Turn fillets; top evenly with panko mixture. Add lemon juice to pan. Place pan in oven; broil 90 seconds or until topping is golden and fillets are done. Serve with yogurt sauce.
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fennel bulb, yogurt, fennel fronds, white wine vinegar, honey, kosher salt, lemon rind, freshly ground black pepper, olive oil, garlic, ground coriander, ground cumin, ground red pepper, tilapia fillets, lemon juice

Taken from www.myrecipes.com/recipe/tilapia-fennel-yogurt-sauce (may not work)