Tilapias’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.
- Yield 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)
- 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.