Saturday, March 22, 2008

Broiled Tilapia with Thai Coconut-Curry Sauce

On the Cooking Light Bulletin Boards, this recipe is always suggested when someone says, "Help me not to hate fish!" I don't know why it's taken me so long to get around to making it. It's been in my recipe-storage program ever since I started using it in 2005! That is a long time. It has all the components I require for a fish dish that I like: spicy. I think that's the only component I require. It was spicy from curry powder and curry paste, but had a really nice flavor from the coconut milk. We really liked it a lot, and our only complaint is that I didn't cook the basmati rice long enough because I am dumb.


Broiled Tilapia with Thai Coconut-Curry Sauce
Cooking Light

Tilapia's mild flavor allows the bold flavors in this brothy sauce to shine. Serve this dish with rice, which will absorb the 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 light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
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.

Yield: 4 servings

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