Broiled Tilapia with Thai Coconut-Curry Sauce
Need a gluten free, dairy free, and pescatarian main course? Broiled Tilapia with Thai Coconut-Curry Sauce could be a great recipe to try. One serving contains 471 calories, 39g of protein, and 11g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of tilapia fillets, curry paste, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. It is a pretty expensive recipe for fans of Asian food. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.
![Zind-Humbrecht Calcaire Pinot Gris]()
Zind-Humbrecht Calcaire Pinot Gris
Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.