We love fish cooked simply in ways that highlight the flavor of the fish itself, but sometimes we have a craving for a dish that’s more complex. That’s when we go trawling – see what we did there? – for fish recipes with flair, like this tilapia curry recipe that’s just exotic enough to appeal to a more refined palette.
- 2 tsp. sesame oil, divided
- 2.5 tsp. minced ginger
- 2 cloves garlic, minced
- 1 c. red or yellow bell pepper, finely chopped
- 1 c. green onion (scallions), chopped
- 1.5 tsp. curry powder
- 2 tsp. red curry paste
- .5 tsp. freshly ground cumin
- 4 tsp. soy sauce – low sodium, if desired
- 1 tbsp. brown sugar
- 1 (14 ounce) can coconut milk
- 2 tbsp. fresh cilantro, chopped
- 4 (6 oz.) tilapia fillets
- 4 c. cooked basmati rice, hot
- 1 lime, cut into 4 wedges
Preheat your oven’s broiler – or you prefer, fire up the grill. Heat half of the sesame oil in a large nonstick pan over a medium flame. Cook garlic and ginger for one minute.
Add the onions and peppers, and cook for an additional minute. Once peppers and onions are just tender, stir in the curry powder, curry paste, and cumin. Cook one more minute.
Stir in the soy sauce, sugar, and coconut milk, then bring to a gentle simmer. Be careful not to boil the curry! Finally, remove the curry mixture from the heat and stir in the fresh cilantro.
Brush the tilapia filets with the remaining sesame oil and broil (or grill) in a baking sheet or aluminum foil for seven minutes or until the fish flakes easily and is cooked through.
To plate, place each filet on a generous scoop of rice and spoon sauce over the fish. Garnish with a lime wedge and serve piping hot.