White Fish with Coconut Curry Sauce

From Cooking Light 


1 tsp toasted sesame oil

2 tsp minced peeled fresh ginger (or 1 tsp ground ginger in a pinch)

1/2 tsp minced garlic cloves

1 cup finely chopped red bell pepper

1/2 cup chopped onions

1 tsp curry powder (I used sweet)

2 tsp red curry paste

1 tsp garam masala

1/2 tsp ground cumin

4 tsp soy sauce

1 TB brown sugar

1/4 tsp salt

1 (14-ounce) can coconut milk

2 TB chopped fresh cilantro

4 (6-ounce) tilapia or cod fillets

Toasted sesame oil

Salt and pepper


3 cups coconut rice

Lime wedges

Preheat broiler or grill.


Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic to the skillet and cook 1 minute.


Add pepper and onions and cook 2-3 minutes.


Add in curry powder, curry paste, and cumin and cook 1 minute.


Add soy sauce, sugar, salt, and coconut milk.  Bring sauce to a simmer, but do not boil.


Remove from heat and stir in cilantro.


Spray baking sheet with cooking spray.  


Brush fish with sesame oil and season with salt and pepper and place on baking sheet.        


Broil 7-10 minutes until fish flakes easily.


Squeeze lime wedges over fish and serve with rice and curry sauce.