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| I never knew what a Tilapia fish looked like... so thank you Wikipedia! |
I bought some frozen tilapia a few weeks ago at the grocery store when it was on sale. I love tilapia as an easy white fish to enjoy with just about anything. Tilapia is a white fish with a firm texture and a mild flavor, making it ideal for many cooking methods. Tilapia is an incredibly healthy fish – a 6-oz fillet of tilapia has about 125 calories and about 1 gram of fat!!! Tilapia can be pan-fried, broiled, baked, or braised… just to name a few. It also is an easy-to-marinate fish; it readily absorbs flavors from marinades (great with spicy marinades), creamy sauces (i.e. a curry sauce), and even subtle seasonings (i.e. salt, pepper, and lemon). So I decided to tear through my recipes and cookbooks to find a delicious recipe to finally cook the tilapia that has been tempting me from the freezer for weeks!
And low and behold, I found 2 delicious recipes! I'm only going to share the first one today because I'm going to cook it for dinner tonight. I'll save the other recipe (Skillet Tilapia Fillets with Cilantro Butter) for an upcoming post. Dinner tonight is broiled tilapia with Thai coconut-curry sauce. The mild flavor of the tilapia perfectly compliments the bold flavors of the coconut and curry, plus the sweetness of the red bell pepper and cilantro manage the spices. I would choose to serve this with a quick-cooking jasmine or basmati rice to absorb all the juices and make the rice heavenly!
BROILED TILAPIA WITH THAI COCONUT-CURRY SAUCE
Makes approx. 4 servings (1 fillet of tilapia, ½ cup sauce, and rice per serving)
Ingredients:
1 tbsp dark sesame oil, divided
2 tsp minced peeled fresh ginger (I get it jarred because fresh is harder to find)
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions
1 tsp curry powder
2 tsp red curry paste
½ tsp ground cumin
4 tsp low-sodium soy sauce
1 tbsp brown sugar
½ tsp salt, divided
1 can light coconut milk (14-oz)
2 tbsp chopped fresh cilantro
4 tilapia filets (each approx. 6-oz)
Cooking spray
Basmati or Jasmine rice (3 cup is the suggested amount, A & I typically do about 4 cups)
1 juicy lime
Preparation:
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| The curry sauce can look pretty awful (or inedible) initially, but it's the taste that matters! Plus your kitchen will smell like curry heaven! |
THAI COCONUT-CURRY SAUCE
Heat ½ tsp oil in a large, non-stick skillet over medium heat.
Add ginger, garlic, cook for 1 minute.
Add peppers and scallions, cook for 1 minute.
Stir in curry powder, curry paste, and cumin, cook for 1 minute.
Add soy sauce, sugar, ¼ tsp salt, and coconut milk; bring to a simmer (do not boil).
Remove from heat; stir in cilantro before serving.
TILAPIA FILLETS
Brush fish with ½ tsp oil; sprinkle with ¼ tsp salt.
Cover a baking sheet with cooking spray; place fish on the cooking sheet.
Broil 7 minutes (there’s a broil setting on your oven) or until fish flakes easily when tested with a fork.
Serve fish with sauce over rice; garnish with lime wedge and cilantro.
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| This is my attempt at the recipe... cilantro garnish and everything! Good thing it tasted better than I made it look! |
Yum! I tried serving this with steamed broccoli on the side; it was perfect. I poured a little of the coconut-curry sauce on top of the broccoli (which had only been lightly salted and peppered) and it was great. And here's your Thai lesson for the day: how to say "Enjoy Your Meal" in Thai.
"Koh Hai Cha-roen
Ar-harn"
(Try saying that 3x fast)
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