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! :) )
111
People talking
INGREDIENTS
Nutrition- 1teaspoon dark sesame oil, divided
- 2teaspoons minced fresh ginger
- 2
- 1cup finely chopped red bell pepper
- 1cup chopped green onion
- 1teaspoon curry powder
- 2teaspoons red curry paste
- 1⁄2teaspoon ground cumin
- 4teaspoons low sodium soy sauce
- 1tablespoon brown sugar
- 1⁄2
- 1
- 2tablespoons chopped fresh cilantro
- 4(6 ounce) tilapia fillets
- 3cups hot cooked basmati rice
- 1
Advertisement
DIRECTIONS
- Preheat broiler.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
- Add ginger and garlic; cook 1 minute.
- Add peppers 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 (but do not boil).
- Remove from heat and stir in cilantro.
- 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).
- Broil 7 minutes or until fish flakes easily when tested with a fork.
- Serve fish with sauce, rice, and lime wedges.
Advertisement