Broiled Tilapia with Thai Coconut Curry Sauce — Damn Delicious

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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 9×13 baking dish or coat with nonstick spray. (I reduced the recipe in half and used an 8×8 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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