The weather’s warming up, so eating heavy meals isn’t very desirable.
Our daughter’s on a rice kick right now and I felt like fish, so here’s what I made:
Broiled Tilapia With Thai Coconut- Curry Sauce
1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
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 (I used regular)
2 tablespoons chopped fresh cilantro
4 (6 ounce) tilapia fillets
3 cups hot cooked basmati rice
1 lime, cut into 4 wedges
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.
I was so pleased with this recipe! The coconut-curry sauce was mild enough for the kids and oh-so tasty, that we really enjoyed it! I served it up with a side of rice, sauteed zucchini and some of our favourite kale salad. Perfect for a weeknight dinner. This sauce could be used with shrimp or chicken as well.