Tilapia In Coconut Curry

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   Finely chop the red peppers and put aside. If you wish, cut one or two of the fillets into fish nuggets or sticks for the kids. Dip the tilapia fillets in olive oil then coat on both sides with bread crumbs. Coat a non-stick pan (a double griddle works best) with oil (either olive or canola) and pan fry the fillets until they are a golden brown. Turn the fillets so that they can cook to a nice golden brown on both sides and place the red pepper in the spaces between the fillets. Stir the peppers so that they cook evenly. While the fish and peppers are cooking, in a medium sauce pan, over medium heat, wisk together the coconut milk, curry paste and brown sugar. When the fish is golden brown on both sides and the red pepper is cooked, add the sauce over the tilapia fillets and red peppers. The sauce will bubble. When it thickens to a nice smooth consistency, remove the pan from the heat. Sprinkle with fresh cilantro and serve immediately. This dish goes perfectly with white rice (jasmin, basmati or plain) which soaks up the wonderful sauce.

* Per serving · 4 servings · Values may vary.