Tilapia with Thai Coconut-Curry Sauce

In an effort to eat less meat, I decided to make the following fish dish that I originally found in a Cooking Light issue years ago. It's simple, quick, and oh so tasty. I love curry sauces. We even topped the dish with a lime harvested from our lime tree!

Quick catch up on the weekend: on Friday, Ryan and I went out to Jose's, a Mexican restaurant/bar in downtown La Jolla, for Marc's birthday. The food wasn't as good as La Puerta but I still managed to eat an entire burrito. The chips and salsa and margaritas were delicious though and we had a great time. On Sat, we went to Friends of Cats, a non-profit rescue out in El Cajon, to volunteer. The facility housed about 400 cats, some of them adoptable and some of them permanent, either willed to the organization or having health related issues like feline AIDS. We walked from room to room, playing with the cats and keeping them company. It was really sweet because as soon as you entered the room, ten cats would run up to you purring and meowing for attention. It was a rewarding experience; I only wish the place was closer so I could go every weekend. That night we picked up Indian takeout for everyone from my favorite, Ashoka the Great, and brought it over to mom and dad's. I tried not to overeat but there was no stopping once I took my first bite. YUM-O. On Sunday I went to yoga, gardened, and cleaned up the house.

Tilapia with Thai Coconut-Curry Sauce
Courtesy of Cooking Light

Ingredients
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
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
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
3 cups hot cooked basmati rice
4 lime wedges
Preparation
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 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.