Coconut-Mango Tilapia

• 1/2 cup light coconut milk
• 2 tablespoons lime juice
• 2 large mangoes, peeled and diced
• 3 tablespoons brown sugar
• 4-1/2 teaspoons minced fresh gingerroot
• 4 tilapia fillets (4 ounces each)
• 3/4 cup light coconut milk
• 1-1/2 teaspoons minced fresh gingerroot
• 2/3 cup uncooked couscous
• 2 tablespoons minced fresh cilantro

1. Place the first five ingredients in a blender; cover and process until smooth. Pour 1 cup mixture into a large resealable plastic bag. Add fish; seal bag and turn to coat. Refrigerate at least 2 hours. Cover and refrigerate remaining mixture for sauce.
2. Drain fish, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 3-4 in. from heat 3-5 minutes or until fish just begins to flake easily with a fork.
3. Meanwhile, in a small saucepan, bring coconut milk and ginger to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Add cilantro; fluff with a fork. Serve fish with couscous and reserved sauce.

light coconut milk, lime juice, mangoes, brown sugar, fresh gingerroot, tilapia, light coconut milk, fresh gingerroot, couscous, fresh cilantro

Taken from www.tasteofhome.com/recipes/coconut-mango-tilapia/ (may not work)