Music: Antibalas Afrobeat Orchestra, “Who Is This America?”
Menu: Brown basmati rice, sauteed spinach
This was a great, quick, very flavorful weeknight meal. I put the rice on the stove, went for a quick run, came back chopped the veggies and ate dinner within 20 minutes…a-mazing. The recipe is not spicy, a little salty, but lots of flavor. I made the full amount of sauce for just the two of us (can’t say two fillets, because BJ had two himself!). But the rice was great drenched in the sauce. MMMMMM, and the most perfect bite was a little bit of spinach, rice, and fish with lots of sauce.
- 1 tspn. dark sesame oil, divided
- 2 tspn. peeled minced ginger
- 2 garlic cloves, minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped green onions
- 1 tspn. curry powder
- 2 tspn. red curry paste
- 1/2 tspn. ground cumin
- 4 tspn. low-sodium soy sauce
- 1 TB brown sugar
- S & P
- 1 (14-ounce) can light coconut milk
- 2 TB chopped fresh cilantro
- 4 (6-ounce) tilapia fillets
- Cooking spray
- 3 cups hot cooked basmati rice
- Lime wedges, for garnish
- Preheat broiler.
- Heat EVOO 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.