Thursday, February 28, 2013

Broiled Cod with Thai Coconut Curry Sauce

I tried out this new recipe tonight and we all loved it. It reminds me of my favorite Thai restaurant in Australia called Jasmine Rice. I think you could also do this with roasted chicken, if you aren't a fish person. It is also gluten free! You could use tilapia as well. Yum!


2 teaspoons dark sesame oil
1 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 large red bell pepper, finely chopped
1 bunch green onions, white to pale green, chopped
2 heaping teaspoons red curry paste
1/2 teaspoon ground cumin
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 (13.5 fl. oz) can coconut milk (or light coconut milk)
3 tablespoons chopped fresh cilantro
4-6 (5-6 oz) Atlantic Cod fillets ( I got mine at Sam's in the freezer section)
Salt to season tilapia with

3 cups hot cooked brown (cook according to the package directions)

Heat 1 teaspoon of the sesame oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; cook 1 minute. Add peppers and green onions; cook about 5 minutes until cooked through, stirring periodically. Stir in curry paste and cumin; cook 1 minute. Add soy sauce, sugar, and coconut milk; bring to a simmer (do not boil) and let summer about 5-10 minutes, depending in how thick you want the sauce. Remove from heat; stir in cilantro.

Preheat broiler.

Brush fish with 1 teaspoon oil and sprinkle with a little bit of salt on both sides (my fish were almost completely thawed, I had set them out a little earlier). Place fish on a baking sheet that has been coated with cooking spray (I put foil on the baking sheet for easier clean up). Broil for about 3 1/2-4 minutes on one side, turn fish over and continue broiling for another 3 1/2 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce and rice, I added roasted vegetables on the side. Serves 4-5.

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