Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (6 oz each) tilapia fillets | ||
| 1 tbsp. plus 1 tsp curry powder, divided | ||
| ½ tsp. kosher salt, divided | ||
| ¼ tsp. crushed red pepper flakes, divided | ||
| 3 tbsp. dark sesame oil, divided | ||
| 4 tbsp. rice wine vinegar | ||
| 2 tbsp. sugar | ||
| 2 c. fresh orange slices | ||
| 1 ½ c. thinly sliced seedless cucumber | ||
| ¼ c. chopped fresh cilantro |
Directions
- Season tilapia with 1 tablespoon curry powder, 1/4 teaspoon salt and 1/8 teaspoon red pepper flakes. Drizzle with 2 tablespoons oil. Let stand 15 minutes.
- For dressing, in a small bowl whisk together vinegar, remaining 1 tablespoon oil, 1 teaspoon curry powder, 1/4 teaspoon salt, 1/8 teaspoon red pepper flakes and sugar until sugar dissolves; set aside.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Grill fillets 10 minutes or until fish flakes easily with a fork.
- Place orange slices, cucumber slices and cilantro on individual plates. Top each with a fillet and drizzle evenly with curry dressing.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 90mg
- Total Carbohydrates: 14g
- Protein: 36g
Recipe Source:
Try-Foods International.