Broiled Tilapia with Thai Coconut Curry Sauce
Here we have another easy, peasy Thai dinner recipe, perfect for the middle of the week. The ingredient list may seem a bit long but you should have most of this stuff in your pantry, especially if you do some Asian cooking from time to time.
It’s been a while since I made tilapia and I don’t think I’ve every broiled it. I’ve definitely fried it in some butter and garlic but broiling was new to me. It created a very unique texture, soft and flaky without all the unnecessary greasy, oiliness. Don’t get me wrong, I love the fried, buttery oiliness on tilapia but if I’m trying to be healthy, this is the way to go. Oh and the sauce. It was oh-so-creamy and chock-full of flavors! I added extra jalapenos, which gave the fish a nice enjoyable spicy kick at the end. Now the best part about this dish is that you can use the leftover sauce and pour it over some brown rice - perfect for work leftovers. Did I mention it’s healthy too?
So there you have it: easy, quick, healthy, and perfect for leftovers. Score!
Broiled Tilapia with Thai Coconut Curry Sauce (adapted from Skinnytaste):
Yields 4 servings
- 6 (6-ounce) tilapia filets
- 1 teaspoon sesame oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 jalapeno, diced (I used 3 but I like my stuff super spicy!)
- 1/2 red bell pepper, diced
- 5 green onions, thinly sliced
- 2 teaspoons red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 tablespoon brown sugar, packed
- 2 teaspoons fish sauce
- 1 (14-ounce) can coconut milk
- 2 tablespoons chopped cilantro leaves, plus more for garnish
Preheat the broiler. Lightly oil an 9x13 baking dish or coat with nonstick spray. (I reduced the recipe in half and used an 8x8 baking dish.)
Place the tilapia fillets onto the prepared baking dish. Brush the filets with 1/2 teaspoon sesame oil; season with salt and pepper, to taste.
Place into oven and broil just until the fish flakes easily with a fork, about 8-10 minutes.
Heat remaining 1/2 teaspoon sesame oil in a medium saucepan over medium heat. Add the garlic and ginger and saute until fragrant, about 1 minute.
Add the jalapeno, bell pepper and green onion. Cook, stirring, until peppers are crisp-tender, about 4-6 minutes.
Stir in the curry paste, curry powder and cumin.
Add the soy sauce, brown sugar, fish sauce and coconut milk; bring to a simmer.
Stir in the cilantro.
Serve immediately over tilapia, garnished with cilantro.
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