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tilapia with thai coconut curry sauce

07 Jun

I want to apologize for the lack of posts over the past two weeks.  I had a minor surgical procedure and have been on the mend.  But now I am back 100%!

This is yet another dish from Gina’s Skinny Recipes (www.skinnytaste.com).  I adore tilapia!  It cooks fast, is low in Weight Watcher points and my family loves it.  Look for my fish tacos soon!

The sauce is what makes this dish such a winner.  Don’t be put off by the amount of ingredients.  I like to have everything “mise en place” (a French term for having the components of your dish prepped and waiting for you).  Spend 5 minutes assembling a few custard cups full of your ingredients, and you will have a dish that comes together very quickly!  For this dish I would have separate custard cups for:

  1. ginger and garlic
  2. pepper and green onions
  3. curry powder, curry paste, cumin
  4. soy sauce, brown sugar, fish sauce
  5. cilantro

p.s. one of the things I am learning with food blogs is to make sure your camera is ready!  I finished preparing this dish, reached for my camera and realized that I had left it on, draining the battery.  My husband was nice enough to snap this with his phone.

Tilapia with Thai Coconut Curry Sauce

  • 1/2 tsp. dark sesame oil
  • 1 Tbsp. peeled, minced fresh ginger
  • 4 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped green onions
  • 1 tsp. curry powder
  • 2 tsp. red curry paste
  • 1/2 tsp. ground cumin
  • 4 tsp. soy sauce
  • 1 Tbsp. brown sugar
  • 2 tsp. Asian fish sauce
  • 1 (14 oz) can light coconut milk
  • 1/4 cup chopped cilantro
  • 6 (6 oz) tilapia fillets
  • cooking spray
  • lime wedges (for serving)

Preheat broiler and line a baking sheet or broiler pan with foil, then spray with non-stick spray. Place fish on pan and sprinkle with salt.

Heat a non-stick skillet over medium heat and add oil.  When hot, add garlic and ginger and cook for one minute.  Add pepper and green onions, cook another minute.  Stir in curry powder, curry paste and cumin.  Cook one minutes.  Add soy sauce, sugar, fish sauce and coconut milk.  Bring to simmer (don’t boil).  Remove from heat and stir in cilantro.

Broil fish until done, 6-8 minutes (should flake easily with a fork).  Serve fish with sauce and lime wedge.

Serves 6

Ginny’s Skinny Recipes calculated the Weight Watcher points + to be 6, which includes one piece of fish and 1/6 of the sauce.

Yes, there are yellow peppers in my picture… I had a little left over and didn’t want it to go to waste, so I added it in with the red pepper.

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1 Comment

Posted by on June 7, 2011 in points plus, seafood

 

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One response to “tilapia with thai coconut curry sauce

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