Broiled Tilapia with Thai Coconut-Curry Sauce

This is the most tasty Thai sauce I’ve ever made. I love Thai and for this to come out this good makes me excited to make it again soon with chicken. The sauce alone with some white rice in there is also tasty. Adapted from my favorite place for recipes…Cooking Light.

Ingredients

• 1  teaspoon  dark sesame oil, divided
• 2  teaspoons  minced peeled fresh ginger
• 2  garlic cloves, minced
• 1  cup  finely chopped red bell pepper
• 1  cup  chopped green onions
• 1  teaspoon  curry powder
• 2  teaspoons  red curry paste
• 1/2  teaspoon  ground cumin
• 4  teaspoons  low-sodium soy sauce
• 1  tablespoon  brown sugar
• 1/2  teaspoon  salt, divided
• 1  (14-ounce) can light coconut milk
• 2  tablespoons  chopped fresh cilantro
• 4  (6-ounce) tilapia fillets
• Cooking spray
• 3  cups  hot cooked basmati rice
• 4  lime wedges

 

Preparation

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

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Blueberry Scones

My ideal breakfast is scones of all kinds, my latest make is the Blueberry scones with a brown sugar crumb topping. Scones go perfect with my morning chai and it is the reason I love them so much.

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Wine and Beer Tastings- Good finds.

Here are some nice recommendations that we have tasted in my household lately.

Quail Creek Shiraz 2008- inexpensive and has a light finish which I think works nicely with a light dinner meal.

AllaGash- Curieux Ale Aged In Oak Bourbon Barrels- The best tasting beer I ever had, it’s a $10 dollar beer for one 9.4 Fl Oz which is probably the most expensive beer I’ve ever had but worth the penny.

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Salmon With Coconut Thai Style Spinach

There is humor behind this dish, I first attempted to make a dish from one of Closet Cooking’s old posts on this Thai flavor dish he made ages ago. After using Light Coconut Milk instead of the real deal I screwed the flavor up pretty bad, so I rescued this dish by adding Parmesan cheese to the spinach to give the creamy texture I should have got out of it in the first place and I added 2 Tsp of Red curry paste in addition to the 1 it called for to give it some intense flavor. Came out great I would make it this way again but I’d also like to try it’s original form first.

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BBQ Slow Cooked Shredded Pork

I’m not the biggest fan of preparing or cutting up pork, the smell of the uncooked meat bothers me but I wanted to give this a try seeing that there were 74 excellent reviews to this recipe. I have to admit this is the best BBQ Pork recipe I’ve ever come across. Simply delicious, tasty, finger licking good! One of Cooking Light’s Best…

Ingredients

• 1/4  cup  low-sodium soy sauce
• 1/4  cup  hoisin sauce
• 3  tablespoons  ketchup
• 3  tablespoons  honey
• 2  teaspoons  bottled minced garlic
• 2  teaspoons  grated peeled fresh ginger
• 1  teaspoon  dark sesame oil
• 1/2  teaspoon  five-spice powder
• 2  pounds  boneless Boston butt pork roast, trimmed
• 1/2  cup  fat-free, less-sodium chicken broth

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

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