Thai Tilapia with Brussels Sprouts & Spicy Cashews

Thai Tilapia with Brussels Sprouts & Spicy Cashews

Ingredients

• 4 Tilapia loins
• cooking spray
• salt and pepper to taste
• 1/4 cup raw cashews
• 1/4 teaspoon cayenne pepper
• 1 teaspoon sesame oil, or olive oil
• 1 tablespoon fresh ginger, grated
• 5 cloves garlic, minced
• 3 cups brussels sprouts, trimmed and halved
• 1 cup roasted red pepper, diced
• 2 green onions, sliced
• 1 teaspoon yellow curry powder
• 2 teaspoons red curry paste
• 1 teaspoon ground cumin
• 4 teaspoons low sodium soy sauce
• 1 tablespoon brown sugar, packed
• 1 teaspoon salt
• 1 14 oz can light coconut milk
• 2 tablespoons cilantro leaves, torn
• cooked white or brown rice

Instructions

1. Heat broiler. Spray a small baking sheet with cooking spray. Add the tilapia loins and season with salt and pepper. Toss the cashews and cayenne in a small bowl and add to a piece of foil. Broil the fish for about 3 minutes per side, or until the fish flakes with a fork, and broil the cashews for about 1-2 minutes. They will burn fast, so keep an eye on them.
2. Meanwhile, heat the sesame oil in a large skillet over medium-high heat. Add the ginger and garlic and saute for 1 minute. Add the brussels sprouts, red pepper and green onions and saute for 5 minutes, or until the brussels sprouts are started to get a little color. Add the yellow curry, red curry paste, cumin, soy sauce, brown sugar, salt and coconut milk. Heat through, but do not boil.
3. Plate some rice and top with the brussels sprouts mixture, then add a tilapia loin and sprinkle with cashews and cilantro and serve.