Tilapia with Coconut Curry Sauce

The sauce for this fish is a light brown, maybe not your favorite food color. However, it is

rich with flavor and tastes delicious spooned over rice. Barb L.

Serves: 4


2 tsp Flying Olive Sesame Oil, divided

2 tsp grated fresh ginger

1/3 cup bell pepper, about a 1” dice

2 bunches (about 14) green onions, root end removed, white and light green only, sliced thin

2 cloves garlic, minced

2 tsp curry powder (I use the mild, but your choice)

½ tsp cumin

4 tsp light soy sauce

1 tsp brown sugar

1 Tbsp Flying Olive Coconut Balsamic Vinegar

Salt (Try Salts of the Earth’s Bollywood Blast Curry Salt*

1 can (13.5 oz) light coconut milk

2 Tbsp chopped fresh cilantro

4 tilapia fillets, about 1-1 ½ lbs

4 lime wedges


Preheat the broiler.

Heat 1 tsp of Flying Olive Sesame Oil in a skillet. Add the ginger, pepper and onions and cook for about 1-2 minutes. Add the minced garlic and cook another 30 seconds. Add the curry powder and cumin and cook 1 minute. Add the soy sauce, sugar, Flying Olive Coconut Balsamic, a pinch of salt, and coconut milk. Bring to a simmer, being careful not to boil. Remove from the heat and add the cilantro.

Brush fish fillets with the remaining 1 tsp of Flying Olive Sesame Oil. Sprinkle with a little salt. Place fish on a baking sheet covered with aluminum foil. Broil the fish 6-7 minutes or until the fish is just cooked through.

Serve the fish with the sauce and a squeeze of lime. Rice makes a wonderful side dish and will soak up the delicious sauce.

Inspired by a recipe in Cooking Light, September 2002

Submitted by Barb and Chuck L.

*Available at the Eastgate Store