Broiled Tilapia with Thai Coconut Curry Sauce

Yield: 6 (1 fillet of fish plus sauce)

Adapted from a Cooking Light recipe, this is one of my healthy favorite recipes! If you have ever been to the Bombay House restaurant in Provo, this recipe will remind you of their amazing coconut korma dish! The restaurant serves the sauce over any type of protein from chicken to shrimp to fried veggie falafel type balls. I made the fish, coconut rice and a citrus salad for my mom and grandmother for mother's day this weekend and they loved how healthy and flavorful the meal was!

1 tsp dark sesame oil
1 teaspoon ginger
4 garlic cloves, minced
2 red bell peppers, chopped
2 scallions, chopped
1/2 teaspoon red curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoon low-sodium soy sauce (I use Bragg's Amino Liquid found at a health food store. It's not soy sauce but tastes exactly like it and is actually good for you!)
1 tablespoon brown sugar
1 teaspoon Asian fish sauce
1/2 - 3/4 (14-ounce) can light coconut milk (depending how thin/thick you like it)
1 large bunch cilantro, chopped
6 (6-ounce) tilapia fillets
salt and fresh crushed pepper
Cooking spray
sliced limes

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute. Add pepper and scallions; cook for about 5 minutes or until veggies are tender. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk and stir in cilantro; bring to a simmer for a few minutes. Remove from heat. Transfer to blender and blend until smooth.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt and fresh crushed pepper. 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.