Broiled Tilapia With Thai Coconut- Curry Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish is loaded with flavor and makes a lovely, colorful presentation. You'll want to serve with plenty of rice to absorb the wonderful sauce. Fortunately, a reviewer pointed out that the recipe came from Cooking Light, so I searched their site-indeed, it was originally published in their September 2002 issue. Thanks to the reviewer for bringing this to my attention, and thanks to Cooking Light for developing the recipe. :) ). Ingredients:
1 teaspoon dark sesame oil, divided |
2 teaspoons minced fresh ginger |
2 garlic cloves, minced |
1 cup finely chopped red bell pepper |
1 cup chopped green onion |
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 (i used regular) |
2 tablespoons chopped fresh cilantro |
4 (6 ounce) tilapia fillets |
3 cups hot cooked basmati rice |
1 lime (cut in 4 wedges) |
Directions:
1. Preheat broiler.
2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
3. Add ginger and garlic; cook 1 minute.
4. Add peppers and onions; cook 1 minute.
5. Stir in curry powder, curry paste, and cumin; cook 1 minute.
6. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
7. Remove from heat and stir in cilantro.
8. Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
9. Broil 7 minutes or until fish flakes easily when tested with a fork.
10. Serve fish with sauce, rice, and lime wedges.
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