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Tilapia, Jicama, and Fennel Salad


Serves 4 / Serving tip: Sesame breadsticks are the perfect accompaniment to this hearty salad.

1 medium jicama, peeled and cut into thin strips

1 small fennel bulb, halved, cored, and cut paper thin

1 mango, peeled and sliced

1 jalapeño pepper (or to taste), seeded and finely chopped

2 medium-large pink grapefruits, peeled, pith removed, and sectioned

¼ cup chopped fresh cilantro

2 tablespoons chopped fresh chives or minced green onion

4 tablespoons fresh grapefruit juice

¼ cup canola oil

2 tablespoons fresh lemon juice

4 5-ounce tilapia fillets

Olive oil, for brushing

1. In a large bowl, combine jicama, fennel, mango, jalapeño, grapefruit sections, cilantro, and chives; toss together carefully. In a small bowl, whisk together grapefruit juice, canola oil, lemon juice, and a pinch of salt.

2. Preheat broiler. Brush fillets on both sides with olive oil, season generously with salt and pepper, and place on a well-oiled rack. Broil 4 minutes, until cooked through. Do not turn over.

3. Drizzle about 4 tablespoons dressing over salad and toss well. Divide salad onto four plates. Top each with a fillet and serve immediately.

PER SERVING: 392 cal, 23% fat cal, 10g fat, 1g sat fat, 92mg chol, 38g protein, 39g carb, 12g fiber, 139mg sodium

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