Broiled Tilapia with Thai Coconut Curry

This has been a favorite recipe of ours for awhile now…really good flavor. This week I am going to just make the sauce and throw in chicken instead of serving it over the fish.

Ingredients
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

Preparation
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.

Nutritional Information
Calories:
506 (30% from fat)
Fat: 17.1g (sat 5.9g,mono 6g,poly 2.5g)
Protein: 29g
Carbohydrate: 56.6g
Fiber: 3.1g
Cholesterol: 82mg
Iron: 2.7mg
Sodium: 616mg
Calcium: 47mg

Cooking Light, SEPTEMBER 2002

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