- 4
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
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.
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