Thursday, February 12, 2009

Broiled Tilapia with Thai Coconut-Curry Sauce

Perhaps I should have worked on my photography skillz on my hiatus?

Another tasty way to prepare tilapia! We like things super spicy so I upped the amount of curry paste, and added some minced jalapeno. = )

Broiled Tilapia with Thai Coconut-Curry Sauce
Serves 4

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
3 cups hot cooked basmati rice(we had brown basmati)
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.

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