Tandoori Tilapia With Hearts Of Palm Salad

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1 cup nonfat plain yogurt

1/2 teaspoon ground cumin

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 oz each)

1 mango, peeled and diced

1 kiwifruit, peeled and diced

1 cucumber, peeled, seeded and diced

1 can (3 oz) hearts of palm, diced

Juice of 1/2 lime, plus slices for garnish

1 teaspoon canola oil

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