Broiled Tilapia with Thai Coconut-Curry Sauce & Week's Menu Plan

I had high expectations for this dish.  It was ranked one of the best recipes on cookinglight.com and when I quickly scanned through of a few of the 150 comments, they all sang its praises and offered no changes.

And they were right - it was delicious.  The sauce was divine.  It's a must to serve it with rice (we had leftover risotto) because it really needs something to soak up the sauce. We kept spooning more sauce onto our plates.  I was even dipping my steamed artichoke leaves into the sauce instead of melted butter! The flavors surprisingly delicate.  There's not much heat to it but I think that adding some crushed red pepper flakes would give it some nice (but not overwhelming) heat.  But I think that's the only change I would make.  Since it's from Cooking Light, it's already a pretty health-conscious meal.  Thank you, Cooking Light!

Broiled Tilapia with Thai Coconut-Curry Sauce
Taken from: Cooking Light
Serves: 4 (which typically means it serves 3 in our house)

• 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 brown rice
• 4  lime wedges

-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.

Week's Menu Plan
Friday: Apple, Cheddar & Ham Panini and Grilled Ham, Pear & Cheese Sandwich

Saturday:  Chicken Piccata with Summer Vegetables

Sunday: Mongolian beef with broccoli, mushrooms with edamame

Monday: pizza margharita

Tuesday: Rotisserie Chicken, Apple Walnut Salad  with buttercup squash

Wednesday: feta salmon cakes with roasted sweet potatoes

Thursday: Spinach & Meat Ravioli

Friday: shrimp & grits

Saturday: sirloin kabobs w/ black eye pea salad, chocolate Guinness cupcakes for dessert 

Sunday: coffee crumb cake for breakfast, chicken tikka masala with brown rice

Monday: Spanish Tortilla with salad, apple pandowdy for dessert