Broiled Tilapia with Thai Coconut-Curry SaucePosted: January 16, 2012
From February 27, 2006: I made this for dinner last night. The whole thing comes together fairly quickly once all the ingredients are assembled. I really liked how the basmati rice soaked up the spicy sauce. Next time I make this, I’ll decrease the amount of red bell pepper by at least half. I think I will also add some spinach to the sauce.
Broiled Tilapia with Thai Coconut-Curry Sauce
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
hot cooked basmati rice
4 lime wedges
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.
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.
Recipe source: Cooking Light, September 2002