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

Ingredients

Marinade

　　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

Fish

　　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

　　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.

Nutrition Per Serving

　　4.7 g fat (1.4 g saturated)

　　2.6 g fiber

　　34.7 g carbs

　　29.5 g protein

　　#### Nutritional analysis provided by Self