1 tsp. dark sesame oil, divided
\n2 tsp. minced peeled fresh ginger
\n2 garlic cloves, minced
\n1 C. finely chopped red bell pepper
\n1 C. chopped green onions
\n1 tsp. curry powder
\n2 tsp. red curry paste
\n1\/2 tsp. ground cumin
\n4 tsp. low-sodium soy sauce
\n1 T. brown sugar
\n1\/2 tsp. salt, divided
\n1 (14-oz.) can light coconut milk
\n2 T. chopped fresh cilantro
\n4 (6-oz.) tilapia fillets
\nCooking spray
\n3 C. hot cooked basmati rice
\n4 lime wedges<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1 fillet, 1\/2 C. sauce, 3\/4 C. rice, and 1 lime wedge<\/p>\n
Calories: 506
\nFat: 17.1g
\nFiber: 3.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n