Broiled Tilapia with Thai Coconut-Curry Sauce

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
Cooking spray
hot cooked basmati rice
4  lime wedges

Preheat broiler.
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 sourceCooking Light, September 2002

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