Tasty Tuesdays: Broiled Tilapia with Thai Coconut-Curry Sauce

This weekend Mark and I went on a little getaway to Jacksonville. Aren't weekend getaways just the best? We love heading to Jax for a few reasons: a quick drive, a room at the Navy Lodge on the Ocean for $70/night, fantastic shopping, and great food. We make this little trip about twice a year. It can be difficult not to get caught up in the tourist traps of cities you don't know too well, so I always go to http://www.chowhound.com/ before we travel to get the locals' perspective on the dining scene. We went to a great little tapas place called 13 Gypsies which was very charming. We had dinner Saturday at this uber-chic place called Matthew's. It was a beautiful place with a very sophisticated menu. Yum! Our most authentic experience was at a seafood hut called "Singleton's Seafood Shack." Our table looked out over the water where there were five or six working shrimp boats docked. It reminded me of the great seafood places out on Lake Pontchartrain before Katrina. Nothing too fancy, but with great, fresh seafood and a local touch that just seems very humble and authentic. I had the grilled mahimahi with collards. It was wonderful. It also made me anxious to cook the tilapia we have in our freezer that we got a few weeks back.

I like this dish because I think cooking with international ingredients always makes me feel like we're more exotic than we actually are. This dish is especially nice because even though it calls for some unusual things, they are not overpowering. I usually add chunks of fresh pineapple as I'm adding the onion and red peppers. It realy compliments the fish well. Because it adds some bulk and some liquid, I try to cut back on the amount of coconut milk. Even though it calls for light coconut milk, it is still high in fat.

Whether it's a weekend trip to Jacksonville or just a culinary escape to Thailand, sometimes it's just nice to travel outside of your normal routine.

Broiled Tilapia with Thai Coconut-Curry Sauce

Yield
4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)
Ingredients
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
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 chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges
Preparation
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 onions; cook 1 minute. 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 (do not boil). Remove from heat; stir in cilantro.
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.