Broiled Tilapia With Thai Coconut- Curry Sauce

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. (Noted added 11/05/07: I like to credit original recipe sources when known, but wasn't sure about this one when I submitted the recipe. 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! :) )

• Ready In: 30 mins
• Serves: 4

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.