Thai Coconut Chile Fish

Thai Pineapple Coconut & Chile Tilapia
with Jasmine Rice

You’ll Need:
1 tsp sesame oil
2 tsp fresh ginger, minced
2 cloves garlic, minced
1 red bell pepper, finely diced
3 green onions, finely diced
1 can Del Monte pineapples, finely diced
1tsp curry powder (cayenne pepper, coriander, turmeric, cinnamon)
1 tsp ancho chile powder
2tsp spicy red pepper paste
½ tsp cumin
4 tsp soy sauce
1T brown sugar
14-oz can coconut milk
Salt, pinch
4 tilapia filets
1C jasmine rice, cooked (to serve along side)
Cilantro, to garnish
Lime, to garnish

Make It:
1.  Heat sesame oil in a large skillet over medium-high. Add ginger and garlic, cook for a minute. Add pepper, green onions and pineapple. Add the curry powder, pepper paste, cumin, soy sauce, brown sugar, salt and coconut milk.

2. Brush tilapia with oil and another pinch of salt. Broil for 7 minutes.

3. Serve the fish on a bed of jasmine rice, drizzle with the delicious pineapple sauce, cilantro and lime!


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