Coconut-Mango Tilapia

Name: Coconut-Mango Tilapia
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

Directions

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.