Recipe of the Day

tilapia pockets with cilantro-lemongrass mojo
5 (4-inch) lemongrass stalks, white bulb only, root end trimmed, outer layers peeled off and stalk bruised with the back of a knife, thinly sliced 1 tightly packed cup fresh cilantro leaves 1/2 tightly packed cup fresh mint leaves plus 2 tablespoons chopped, for garnish 1 cup extra-virgin olive oil 2 garlic cloves, peeled 2 jalapenos, halved, seeded and roughly chopped 1 tablespoon paprika 1 teaspoon salt 2 tablespoons sherry vinegar 4 (8-ounce) skinless tilapia fillets 3/4-inch to 1-inch thick