Makes 4 servings
This is a delicious dish with a lot of flavor. Do not skimp on the red bell peppers or onions. I did not add the red curry paste and used olive oil rather than sesame oil. If your fillets are very thin, try baking them at 350 deg.
371 cal, 4.7g fat, 2.6g fiber, 44.1g carbs
WW Points: 1 tilapia fillet=1pt, 1/4 c. sauce=1pt, 1c. rice=4pts
1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 cloves garlic
1 cup red bell peppers, finely chopped
1 cup green onions, chopped
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 14-ounce can light coconut milk
2 tablespoons fresh cilantro, chopped
4 6- ounce tilapia fillets
3 cups hot cooked basmati rice
1 lime, cut in 4 wedges
- Preheat broiler.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
- Add ginger and garlic; cook 1 minute.
- Add peppers and onions; cook 1 minute or until cooked as you like.
- 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 (but do not boil).
- Remove from heat and stir in cilantro.
- 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).
- Broil 7 minutes or until fish flakes easily when tested with a fork.
- Serve fish with sauce, rice, and lime wedges.