Broiled Tilapia with Thai Coconut-Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tilapias's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which will absorb the brothy sauce. Ingredients:
1 teaspoon dark sesame oil, divided |
2 teaspoons minced peeled fresh ginger |
2 garlic cloves, minced |
1 cup finely chopped red bell pepper |
1 cup chopped green onions |
1 teaspoon curry powder |
2 teaspoons red curry paste |
1/2 teaspoon ground cumin |
4 teaspoons low-sodium soy sauce |
1 tablespoon brown sugar |
1/2 teaspoon salt, divided |
1 (14-ounce) can light coconut milk |
2 tablespoons chopped fresh cilantro |
4 (6-ounce) tilapia fillets |
cooking spray |
3 cups hot cooked basmati rice |
4 lime wedges |
Directions:
1. Preheat broiler.
2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
3. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
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