Eating

Light Coconut Curry Tilapia with Fresh Tomato Salsa

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I was hungry and wanted something to eat and hadn’t been to the grocery store all week b/c  of work. Digging around in my freezer and pantry, I whipped up this lil number in about 15 min this week and it was TASTY!  I was super surprised to find the quick and fresh tomato/cilantro “salsa” I chopped up worked really nicely with the curry sauce. I will admit that I took half defrosted tilapia fillets and just threw them in the sauce to cook b/c I was too impatient/hungry and didn’t want to wait anymore. Since I didn’t pre-season the fish with salt it definitely needed some salt once it made it to the plate. However, since you are reading this recipe and are perhaps not so lazy/hungry/impatient…your dish will turn awesome!

Another note – Tilapia is such an awesome lean protein for your fitness/diet needs. Did you know that a 4 oz piece of this fish is only 128 cals, 26 g protein, and 3 g of fat? They also give you lots of the heart-healthy omega-3s (not as much as salmon, but still good!). I love keeping bags of the individually wrapped filets in my freezer for a quick and healthy meal.

Light Coconut Curry Tilapia with Fresh Tomato Salsa
Author: 
Recipe type: Entree
Cuisine: Healthy, Indian-Inspired
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Light, flavorful, quick fish dish
Ingredients
  • 2-4 tilapia filets
  • 2 cloves garlic
  • 2 TB green curry paste
  • 1 cup light coconut milk
  • ½ cup chicken broth
  • 1 tomato
  • handful cilantro
Instructions
  1. If your filets are frozen, thaw them out and then season wth salt & pepper
  2. Peel and slice up the garlic
  3. Dice the tomato, finely chop up the cilantro and toss together in a bowl with a sprinkling of salt and set aside
  4. Heat up a pan to medium high
  5. Add olive oil and quickly sear the fish about 1 minute on each side and set aside on a plate
  6. Add olive oil and garlic and sautee about 1 min until garlic starts getting fragrant and golden
  7. Add curry paste and stir around to cook another 30 secs or so
  8. Add coconut milk and stir to cook about 2 minutes
  9. Place the fish filets in the sauce and add the chicken broth to cover the fish
  10. Cover the pan with a lid and cook on medium heat for 5-7 minutes until the fish flakes easily
  11. Place the fish on a plate, top with the tomato/cilantro "salsa", and spoon a generous serving of the sauce on top
  12. Serve with your fave grain and greens!

 

 

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