Broiled Tilapia With Thai Coconut- Curry Sauce

We are catching enough fish at present to eat it every second day and fill a freezer with the excess. I am constantly searching for recipes to keep our meals interesting and this was a great one.I used an extra teaspoon of curry paste and fish sauce rather than soy. I had to use light coconut cream, so I used half a can (will freeze the rest) and diluted that with water. I calculate this gave us just over 11g of fat in total in each serve. I could eat this again tomorrow night and am posting it to my repeatable fish recipe cookbook so that if I don't (eat it again tomorrow) I can eat it soon. We don't get tilapia in Australia, so I used Charley Court Cod, so named I've heard, because the fish and the former premier of this state both have big mouths.

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We really enjoyed this, the sauce would work well with tofu or chicken too. I didn't have any green onion so left it out, and added a few handfuls of spinach for 5 mins at the end until they wilted to add some green goodness! YUM.

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O...M...G...! I love the flavors of Thai food, and this one had it all! One tip: grate a bit of lime peel into the rice just before serving--it leaves the rice oh-so frangrant, pretty and goes so well with the meal! I served this exactly like the recipe and it was perfect. I also served chicken satay. (the fish was better) The next day, I chopped the leftover satay and served it over the rice with the sauce and it became a different meal completely! This one is going into the PERMANENT file. :-) Thanks!

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This was great! I used fresh Rockfish beacuse that is what I had. Served with Thai Cabbage Salad for a healthy meal.

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I discovered this recipe on Gina's Weight Watcher Recipes http://www.skinnytaste.com/search/label/Fish%20Recipes she made 2 slight changes... subbing 2 tsp of fish sauce for the salt and using 4 cloves of garlic instead of 2. Gina also gives the option to use basil instead of cilantro and that's how I prefer it. It's absolutely delicious!! I serve it over brown jasmine rice. Thanks for posting!!

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Wonderful recipe! Playful and delicate Thai flavors. I made it with only 1/2 cup of coconut milk and omitted the curry paste. When the sauce was nearly bubbling, added 1 tsp. of cornstarch for thickening and 1 lb. of sauteed shrimp -- delicious!!!

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This was quick and easy to make, but I'm sorry to say that we found it quite bland - ended up added a lot of other stuff (more sesame oil, fish sauce, some chopped lemongrass and even a few drops of stevia...). Not as high in flavour as the Thai food we usually have (homemade or restaurant). Make sure to have all ingredients ready to be added to the sauce (pepper, onions, garlic, ginger), cause it goes fast once you start making it! Thanks for posting.

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Really spicy good. I sauteed shrimp, removed to a side plate, and then proceeded. I added a few other things, mushrooms, fish sauce, peas and Thai basil at the end.

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This was very good! And also very colorful. Would definitely make this for a dinner party Thai-loving friends. Wished the brown sugar hadn't been so strong. The dish tasted a little too sweet, so next time I'll add less. Also would have liked to thicken it with cornstarch as other reviewers suggested, but I can't buy it where I live, unfortunately. It was more like a soup than a sauce but delicious all the same. Also, I used green curry paste, not red, and added half a white onion, just because I love them, and was so glad I did! Put it over chicken baked with the sesame oil and salt and it was delish. Would love to try tofu as well. Thanks for posting this fabulous recipe!

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Excellent dish! A great way to eat fish. I also used some fish sauce in the sauce and I would say that it is a must to serve with the lime wedge, really brings out the flavours. This sauce would be great with chicken as well.

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Delicious! I doubled the recipe so we could marinate some tofu in this yummy goodness for later this week. Followed the recipe precisely and used parchment paper (love this stuff), then topped it all with the cilantro some black toasted sesame seeds and some thai lime cashews I bought at Trader Joe's. phenomenal! And I loved the fact that it wasn't vegetable heavy or at least didn't feel that way as my thai curries normally do. Thanks, Gayla.

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I get tilapia at Costco - this is a great change from the usual old broiled tilapia with salad, and has become a standby in our household! Quick enough for a weeknight dinner, smells heavenly while it's cooking.

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This was absolutely wonderful! I was feeling adventurous and it paid off. This is the first truly Thai dish I have made. Unfortunately I was unable to find red curry paste where I live so I substituted a heaping teaspoon of garam masala; I'm sure that is a very poor substitute but that's all I could think of! Next time I will definitely use the red curry paste. When the fish was done I slid it into the sauce and served it that way. It broke apart some but I thought that was easier. Such a beautiful, delicious dish. Thank you for sharing!

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This was excellent! It was easy too! The cilantro and lime went perfectly with all the flavors so don't skip them. I also ended up adding a tad bit more brown sugar and probably tripled the amount of curry powder. Thanks for such a delicious recipe!

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It is pleasure a going through your post. I have bookmarked you to check out new stuff from your side.

Seo New York (NYC)

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When I've seen it on a menu, I always thought fish and curry seemed like a not to appealing combination. This recipe rocks!! I'm not a huge white fish lover, so hard to find recipes that I will make again. The fish was tender inside and crispy exterior and the sauce is killer. Served with sauteed spinach, basmati rice and naan. Only changes were I made were squeezed 2 of the limes over fish before brushing on oil. Also used a bit of EVOO mixed with sesame oil to brush on fish...wanted to get a nice crisp on top. DELISH -- thanks for sharing!

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This was amazing. One of my new all time favorite meals. Made just as directed and it was perfect. Thanks for sharing!

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Made this for my sisters family, my neices 6 & 2 devoured it. My sisters friend and I went back for seconds. I used about a tsp more of the curry paste and spices, and cubed the fish and just cooked it in the sauce. I forgot the bell pepper, so I subbed a jar of roasted and it was still amazing. This was a hit, and not too unhealthy! Thank you for posting a great recipe that our family loved.

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I made this for the first time this week. Let me just say it was absolutely the best sauce ever served over pecan crusted Tilapia. It also would be delicious served over Salmon Patties or grilled shrimp. My family loved it and is requesting it for another meal.

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