The sun has been doing it's best to convince us Bostonians that summer has indeed arrived but the thermometer is not cooperating. Summers in Boston mean >80 °F and disgustingly high humidity but lately it has been sunny, in the low 70's with no noticeable stickiness in the air. This reminds me of summers in Seattle and of a dish that I first had at my sister Sarah's home.
The featured item today is a white fish called talapia. On it's own talapia doesn't pack a huge amount of flavor which means it's an open canvas upon which you can spread any flavor or color. A curry sauce is the perfect way to add that flavor and freshly chopped red pepper and green onion provide the color. This is a wonderfully bright and refreshing dish that reminds us of what summer should be like.
Talapia Curry
The curry sauce comes together in under 5 minutes so make sure you have everything prepped and ready to go when you start! Serve this curry over a bed of basmati or brown rice to soak up the sauce. A fresh squeeze of lime over the top prior to eating compliments the mild spice of the red curry.
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
1 teaspoons red curry paste (use more if you like it hot, use less if not)
1/2 teaspoon ground cumin
4 teaspoons gluten-free soy sauce (I use Tamari brand)
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
4 lime wedges
Preheat broiler.
Heat 1/2 teaspoon 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 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 5-7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
Cooking Light, September 2002
2 comments:
holy cow, i wish I still lived in Cambridge. I'd be by your place every day with all this damn deliciousness. Think I'll try that curry sometime soon! Looks delicious. So does the quiche!
This is THE easiest, yummiest, impress the socks off your dinner guests dinner. Keep IFQ (individually quick frozen) tilapia fillets in the freezer and a can of coconut milk in the pantry and you're good to go!
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