Broiled Tilapia with Thai Coconut-Curry Sauce (get PDF)

 Although I only occasionally cook tilapia due to its less than exciting flavor, I have indeed found a recipe for tilapia that now pushes this fish up quite a few notches. This recipe was found at and submitted by Gina Homolka. Thank you Gina for a super delicious recipe!

Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)

1 teaspoon dark sesame oil, divided
1 tablespoon brown sugar
2 teaspoons minced peeled fresh ginger
1/2 teaspoon salt, divided
2 garlic cloves, minced
1 (14-ounce) can light coconut milk
1 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 cup chopped green onions
4 (6-ounce) tilapia fillets
1 teaspoon curry powder
Cooking spray
2 teaspoons red curry paste
3 cups hot cooked basmati rice
1/2 teaspoon ground cumin
4 lime wedges
4 teaspoons low-sodium soy sauce (I recomend Datu Puti soy sauce!)

(I am proud to say I had all of the ingredients in house except I had to run to the store for the red bell pepper and cilantro!)

Preheat broiler.


Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. (I used about 1-1/2 teaspoons)

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). Remove from heat; stir in cilantro.


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.