Broiled Tilapia With Thai Coconut- Curry Sauce

from The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution, by Alice Waters.

Preparation time: 10
minutes

Cook time: 45 minutes

Serves: 6 to 8

INGREDIENTS

1teaspoon dark sesame oil, divided

2teaspoons minced fresh ginger
2garlic cloves, minced
1cup finely chopped red bell pepper
1cup chopped green onion
1teaspoon curry powder
2teaspoons red curry paste
12teaspoon ground cumin
4teaspoons low sodium soy sauce
1tablespoon brown sugar
12teaspoon salt, divided
1(14 ounce) can light coconut milk (I used regular)
2tablespoons chopped fresh cilantro

DirectionsPreheat broiler.
1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
2. Add ginger and garlic; cook 1 minute.
3. Add peppers and onions; cook 1 minute.
4. Stir in curry powder, curry paste, and cumin; cook 1 minute.
5. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
6. Remove from heat and stir in cilantro.
7. Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet
coated with cooking spray (I just use parchment paper).
8. Broil 7 minutes or until fish flakes easily when tested with a fork.
9. Serve fish with sauce, rice, and lime wedges.