Maneet Chauhan, chef at Vermilion in Chicago, uses nonfat yogurt to reduce calories but not taste.
Ingredients
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 jalapeño
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
Directions
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.
