Coconut Curry Tilapia
April 14, 2016
By Patrick Gibbs
Print Recipe
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.
