 |
| Dinner after a 22.8 mile bike ride on the Silver Comet. |
Ever since our trip to Australia, we've been more interested in trying fish in different restaurants and at home. This is a recipe that I cut out of Cooking Light article on fish many years ago (no date listed, probably when I lived in Charlottesville). I saved it as an interesting recipe but never made it.
The frustrating thing about trying to make this recipe in our kitchen is that it calls for the broiler. Broiling is usually an ideal way to cook fish, but in our rental house, the industrial-strength oven's broiler is bust. I hadn't tried the broil setting in several months, but thought I'd give the oven one more chance to prove it was functional. Set the oven to broil, waited 45 minutes... it was still room temperature. So I created my own broiler -- set the oven rack high and preheated to 450 degrees (which took about 45 minutes in our industrial-strength oven). ... 45 minutes of pre-heat for 7 minutes of broiling. The fish turned out exactly right, but such an inefficient way to get there.
In addition to this recipe, we made a lot of other dishes for dinner -- glass noodles which we poured extra coconut curry sauce over, pork chops with a curry dry rub, and lastly a salad with a tomato from our garden with Sesame Ginger Vinaigrette dressing that I posted in March.
The coconut curry sauce was perfect -- something we should make again often. The fish was very mild and light, which was great for the curry sauce.
Broiled Tilapia with Thai Coconut Curry Sauce
1 tsp sesame oil
2 tsp minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup green onions
1 tsp curry powder
2 tsp curry paste (we used green curry paste)
1/2 tsp ground cumin
4 tsp low-sodium soy sauce
1 Tablespoon brown sugar
1 14-oz can light coconut milk
4 6-oz fillets of tilapia
1. Preheat broiler
2. Heat 1/2 tsp oil in large skillet over medium heat. Add ginger, garlic, pepper, onions -- cook 2 minutes. Stir in curry powder, curry paste, cumin -- cook 1 minute. Add soy sauce, sugar, coconut milk -- bring to a simmer (do not boil) and remove from heat.
3. Lay fish on broiler pan. Brush lightly with 1/2 tsp oil and sprinkle with salt. Broil for 7 minutes or until fish easily flakes.
4. Serve fish with sauce, rice and/or glass noodles.
 |
| Diced garlic, ginger, green onion, and red bell pepper |
 |
| Addition of coconut milk |
 | ||
| The finished coconut curry sauce |
 |
| Tilapia ready to broil |
 |
| Tilapia with coconut curry sauce |
 | |
| Tilapia with coconut curry sauce |
 |
| Glass noodles with coconut curry sauce |
 |
| Rice vermicelli glass noodles, from First Oriental Market in Decatur |
 |
| Cooked Glass noodles |
 |
| Using the iPad to look up my recipe for Sesame Ginger dressing from March! |
No comments:
Post a Comment