Thursday, January 5, 2012

Broiled Tilapia with Thai Coconut-Curry Sauce

I love the flavors in this dish!

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 coconut milk
1 tablespoons fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
Limes 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, jasmine rice, and lime wedges.

Recipe from Cooking Light

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