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!

Ingredients:

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.

Recipe: Curried Shrimp with Cilantro, Lime, and Garlic

I made this recipe the other day and my husband and I really enjoyed it. It is from Robin Miller's cook book. It was super easy and light and had great flavor. Not too much curry, just the right amount. I think you could do the same thing with chicken, just make sure you get the chicken good and done because shrimp cooks so much faster.



Ingredients:

2 tsp olive oil

3 medium shallots, minced (I used a small onion)

2-3 cloves of garlic, to taste, minced

1 1/2 tsp of curry powder

1 cup of reduced sodium chicken broth or vegetable

1 1/4 pounds large shrimp, peeled and deveined

2 T. fresh lime juice

1/2 cup of low fat sour cream

1/4 cup of chopped fresh cilantro

Salt and pepper to taste

Directions:

Heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the curry powder and cook, stirring until fragrant, about 1 minute. Add the broth and bring to a simmer. Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 minutes. Remove from heat and stir in the sour cream and cilantro. Season to taste with salt and pepper. Serve.

This is great over rice or noodles. I even ate it the next day almost like a soup!