1 tsp. dark sesame oil, divided
2 tsp. minced peeled fresh ginger
2 garlic cloves, minced
1 C. finely chopped red bell pepper
1 C. chopped green onions
1 tsp. curry powder
2 tsp. red curry paste
1/2 tsp. ground cumin
4 tsp. low-sodium soy sauce
1 T. brown sugar
1/2 tsp. salt, divided
1 (14-oz.) can light coconut milk
2 T. chopped fresh cilantro
4 (6-oz.) tilapia fillets
Cooking spray
3 C. hot cooked basmati rice
4 lime wedges

Preheat broiler. Heat 1/2 tsp. 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 tsp. salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro. Brush fish with 1/2 tsp. oil; sprinkle with 1/4 tsp. 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.

Yield: 4 servings
Serving size: 1 fillet, 1/2 C. sauce, 3/4 C. rice, and 1 lime wedge

Calories: 506
Fat: 17.1g
Fiber: 3.1g