Coconut Curry Tilapia
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Tilapia's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which will absorb the brothy sauce.
Ingredients:
1 teaspoon dark sesame oil, divided 2 teaspoons minced peeled fresh ginger 2 garlic cloves, minced 1 cup finely chopped red bell peppers 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 4 lime wedges Preparation
Preheat broiler.
Heat 1/2 teaspoon sesame 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.
