Thai Tilapia

My friend Sara always has talked about this dish, but I have never made it before. When I visited her, she made it for me and since I have returned home we have had it twice. It is one of those very easy meals to throw together. I love the ginger and curry...

Thai Tilapia

• 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 teaspoons red curry paste
• 1/2 teaspoon ground cumin
• 4 teaspoons low-sodium 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 or other mild white fish
• 2 stalks of broccolini
• 3 cups hot cooked brown rice
• 4 lime wedges

Directions:

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute.

Add pepper and onions; cook 1 minute.

Stir in curry powder, curry paste, and cumin; cook 1 minute.

Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil).

While this is simmering, place broccolini in a glass bowl and cover with a very damp paper towel. Place bowl in microwave for 4 minutes, so broccolini is steamed and tender. Cut broccolini in bite size pieces, roughly chopped.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Remove the sauce mixture from heat; stir in cilantro and steamed broccolini.