Curry-Coconut Tilapia

Broiled Tilapia With Thai Coconut-Curry Sauce

Thai base of coconut milk and milder seasonings make this a treat.
Uses more aromatics than sharper Indian flavors.

• Ready in 30 min
• Serves 4
• Ingredients: 16

INGREDIENTS

1.5 lbs tilapia fillets (4 equal portions)
1 (14 ounce) can coconut milk
1 teaspoon curry powder
2 teaspoons red curry paste
1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup chopped green onion
1⁄2 teaspoon ground cumin
4 teaspoons gluten free Tamari (soy) sauce
1 tablespoon brown sugar
1⁄2 teaspoon salt, divided
2 tablespoons chopped fresh cilantro
3 cups hot cooked basmati rice
1 lime (cut in 4 wedges)

PREPARATION

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 over rice with sauce. Adorn with lime wedges.

ref link