Thai Tilapia with Brussels Sprouts and Spicy Cashews

By á-32

Ingredients

• 4 Tilapia loins
• cooking spray
• salt and pepper to taste
• 1/4 cup raw cashews
• 1/4 teaspoon cayenne pepper
• 1 teaspoon sesame oil, or olive oil
• 1 tablespoon fresh ginger, grated
• 5 cloves garlic, minced
• 3 cups brussels sprouts, trimmed and halved
• 1 cup roasted red pepper, diced
• 2 green onions, sliced
• 1 teaspoon yellow curry powder
• 2 teaspoons red curry paste
• 1 teaspoon ground cumin
• 4 teaspoons low sodium soy sauce
• 1 tablespoon brown sugar, packed
• 1 teaspoon salt
• 1 14 oz can light coconut milk
• 2 tablespoons cilantro leaves, torn
• cooked white or brown rice

Details

Servings 4

Preparation

Step 1

1 Heat broiler. Spray a small baking sheet with cooking spray. Add the tilapia loins and season with salt and pepper. Toss the cashews and cayenne in a small bowl and add to a piece of foil. Broil the fish for about 3 minutes per side, or until the fish flakes with a fork, and broil the cashews for about 1-2 minutes. They will burn fast, so keep an eye on them.

2 Meanwhile, heat the sesame oil in a large skillet over medium-high heat. Add the ginger and garlic and saute for 1 minute. Add the brussels sprouts, red pepper and green onions and saute for 5 minutes, or until the brussels sprouts are started to get a little color. Add the yellow curry, red curry paste, cumin, soy sauce, brown sugar, salt and coconut milk. Heat through, but do not boil.


3 Plate some rice and top with the brussels sprouts mixture, then add a tilapia loin and sprinkle with cashews and cilantro and serve.