Ingredients:
- 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 in 4 wedges) Change Measurements: US | Metric
Directions:
Prep Time: 30 mins
Total Time: 30 mins
Total Time: 30 mins
- 1 Preheat broiler.
- 2 Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
- 3 Add ginger and garlic; cook 1 minute.
- 4 Add peppers and onions; cook 1 minute.
- 5 Stir in curry powder, curry paste, and cumin; cook 1 minute.
- 6 Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
- 7 Remove from heat and stir in cilantro.
- 8 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).
- 9 Broil 7 minutes or until fish flakes easily when tested with a fork.
- 10 Serve fish with sauce, rice, and lime wedges.
