Broiled Tilapia with Thai Coconut Curry Sauce

Servings: 6 • Serving Size: 1 piece fish plus sauce •
Calories: 225.2 • Fat: 6.9 g • Protein: 35.5 g • Carb: 5.6 g • Fiber: 1.1 g

  • 1 tsp dark sesame oil, divided
  • 1 tbsp minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped scallions
  • 1 tsp curry powder
  • 2 tsp red curry paste
  • 1/2 tsp ground cumin
  • 4 tsp low-sodium soy sauce
  • 1 tbsp brown sugar
  • 2 tsp Asian fish sauce
  • 1 (14-ounce) can light coconut milk
  • 1/4 cup chopped fresh cilantro
  • 6 (6-ounce) tilapia fillets
  • salt
  • Cooking spray

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 scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.

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.

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