Grilled Tilapia

Directions

1. 1
   Heat the grill.
2. 2
   Cut the fillet in 1/2 lengthwise.
3. 3
   Lightly season the fish with the cumin, cayenne, paprika, and salt.
4. 4
   Coat each piece in olive oil and grill, 3 to 4 minutes on each side.
5. 5
   To plate, begin by covering a dinner plate with a layer of cashew yogurt sauce.
6. 6
   Place the pieces of grilled tilapia in the center, overlapping one another.
7. 7
   Top the fish with the tilapia salad and place the tangerine segments around the plate.
8. 8
   1 honey tangerine
9. 9
   1/2 cup watercress
10. 10
    1 teaspoon tangerine zest
11. 11
    1/8 cup raw red beets, peeled and julienned
12. 12
    1 tablespoon cashews, roasted
13. 13
    Using a sharp pairing knife, remove the skin of the tangerine.
14. 14
    Slice the tangerine into rings and remove any seeds.
15. 15
    Mix the watercress, tangerine zest, and beets with the cashews.
16. 16
    Serve with the grilled tilapia and cashew yogurt sauce.
17. 17
    3 quarts plain yogurt
18. 18
    6 limes, juiced
19. 19
    1 1/2 bunches fresh cilantro leaves
20. 20
    6 large garlic cloves
21. 21
    4 tablespoons ground cumin
22. 22
    1 teaspoon cayenne pepper
23. 23
    3 teaspoons paprika
24. 24
    1/2 teaspoon kosher salt
25. 25
    Place all ingredients in a blender and blend on high until smooth.
26. 26
    Taste for seasoning.