Servings: 4 people
For the Fish & Curry Sauce
- 4 6 ounce tilapia fillets
- Salt & Pepper to taste
- 1 tsp sesame oil
- 2 tsp minced ginger
- 2 garlic cloves minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped green onion
- 2 tsp curry powder
- 1 tsp ground cumin
- 4 tsp soy sauce
- 1 tbsp brown sugar
- 1 14 oz can coconut milk
- 2 tbsp chopped cilantro
For the Green Beans
- Green Beans, cut into 1½ to 2” pieces. ends trimmed
- Boiling Salted water in a sauté pan
For the Rice
- 1 bag microwave basmati rice
- Salt and pepper to taste
- ½ lime zested for rice and same ½ of a lime juiced for rice
- Chopped cilantro for rice
- The other ½ lime cut in 4 wedges
For the Fish
Season fish with salt & pepper.
Place on a baking sheet covered with aluminum foil
Broil 7 minutes or until fish flakes easily when tested with a fork.
Make the Sauce
Heat 1/2 tsp oil in a large nonstick skillet over medium heat.
Add ginger and peppers cook 2 minutes
Add garlic and green onions; cook 1 minute.
Stir in curry powder, cumin and brown sugar; cook 1 minute.
Add soy sauce, and coconut milk; bring to a simmer (but do not boil).
Remove from heat and stir in cilantro.
While the fish is broiling and the sauce simmers -
Cook green beans in boiling salted water
Cook for 2-3 minutes in the boiling water
Drain water and serve hot
For the Rice
Microwave the rice in the bag for 90 seconds
Put rice in a bowl.
Top with the cilantro, lime zest and lime juice.
Serve fish with sauce, rice, green beans and lime wedges.
Rice will also absorb the curry sauce from the fish
If you do the prep work ahead of time, you can disappear in the kitchen for 10 minutes and return with dinner on the plates.
Serving: 6oz | Calories: 506kcal | Carbohydrates: 56.6g | Protein: 29g | Fat: 17.1g | Saturated Fat: 5.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6g | Trans Fat: 9g | Cholesterol: 82mg | Sodium: 616mg | Potassium: 315.5mg | Fiber: 3.1g | Sugar: 5.3g | Vitamin A: 1192IU | Vitamin C: 77.8mg | Calcium: 47mg | Iron: 2.7mg