I thought it would be appropriate to blog about some fish recipes on Fridays during Lent. I am not going to promise one every week although I will try to do as many as possible.
I am fortunate that my family loves fish. Tilapia and salmon are two of our favorites and I can always count on the boys gobbling it up. The other day while making a milk run to Costco, William pleaded with me to buy some tilapia. How can you say no when your child asks for fish? Well I couldn’t, and I had been waiting to share this recipe so I thought it was perfect timing.
I have just recently grown to love curries. The complexity of flavor is easily becoming a favorite. The addition of coconut milk with the curry makes this savory sauce interesting and honestly I could just eat the sauce over rice without the fish (Jeffery did have some extra rice with the sauce). The sauce is a little on the spicy side so you may want to use less of the red curry paste and taste it before you add the whole 2 teaspoons. (William loves the sauce but Tyler prefers to eat his fish and rice without.) The recipe says it serves four but I always have at least a cup of sauce leftover so you can easily serve a few more people by throwing a couple more fish fillets under the broiler.
I hope you enjoy this recipe as much as I do. What is your favorite type of fish? I will be sharing my all-time favorite recipe in the next couple of weeks.
Broiled Tilapia with Thai Coconut-Curry Sauce
Printer Friendly Recipe
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 teaspoon red curry paste
1/2 teaspoon ground cumin
4 teaspoons 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 rice
lime wedges for garnish if desired
Directions:
Preheat broiler.
Red pepper and green onion chopped and ready to use.
Heat 1/2 teaspoon of sesame oil in large skillet over medium heat. Add garlic and ginger; cooking for 1 minute. Add red pepper and green onions, and cook for 1 more minute. Stir in cumin, curry powder, and curry paste cooking 1 more minute. Add brown sugar, 1/4 teaspoon of salt, soy sauce and coconut milk bringing the mixture to a simmer. DO NOT BOIL! Remove from heat and stir in cilantro.
Sauteing the veggies.
Sauce ready to simmer. Make sure not to boil!
Spray baking sheet with cooking spray and place fish on sheet. Brush the fish with 1/4 teaspoon of sesame oil and sprinkle with a 1/4 teaspoon of salt. Broil 7 minutes or until the fish flakes easily when tested with a fork.
Fish brushed with sesame oil and sprinkled with salt ready to broil.
Serve fish with sauce, rice, and lime wedges.
