makes two servings [with a bit of sauce leftover]
1 t toasted sesame oil, divided
2 t fresh ginger, peeled and minced [easy tip for peeling the ginger -- use a spoon to scrape off the outer peel]
2 garlic cloves, minced
1 C chopped white onion
1/2 C red bell pepper, chopped
1/2 C chopped baby bella mushrooms
1 t curry powder
2 t red curry paste
1/2 t ground cumin
4 t tamari sauce
1 T brown sugar
1/2 t salt, divided
1 (14-ounce) can light organic coconut milk
2 T chopped fresh cilantro
2 (6-ounce) cod (or other white fish) fillets
2 C cooked quinoa
2 lime wedges
1. Preheat the oven to 375 degrees.
2. Heat 1/2 t sesame oil in a large skillet over medium-high heat.
3. Add the minced ginger and garlic. Cook for about 1 minute.
4. Add the chopped mushrooms and cook for 1-2 minutes, or until the mushrooms are softened and browned.
5. Add in the chopped onions and red pepper. Cook for one minute more.
6. Add curry powder, curry paste, and ground cumin. Stir to combine, and cook for an additional minute.
7. Stir in tamari sauce, brown sugar, 1/4 t salt, and coconut milk.
8. Bring the mixture to a simmer.
9. Once mixture begins to simmer, remove from the heat. Stir in the chopped cilantro.
10. Brush each tilapia fillet with 1/2 t sesame oil and season with the remaining salt.
11. Cover a baking sheet with aluminum foil. Place the fillets on the prepped baking sheet.
12. Bake in the oven for 12-15 minutes, or until the fish easily flakes when touched with a fork.
13. Reheat the sauce over low heat while the fish cooks.
14. Serve each fillet over a bed of quinoa. Spoon a generous portion of the coconut-curry sauce over each portion.