Ginger-Coconut Curry Tilapia

This one is so satisfying, it's rapidly becoming a weeknight favorite. It also saves and reheats well! I alternate between serving it on a plate or a shallow bowl, but either way the ginger coconut curry sauce is worth licking every drop up!

INGREDIENTS:

7oz cauliflower

1 green onion

1 thumb ginger

1 lime

1 tbsp curry powder

10 oz tilapia (2 fillets)

4 oz coconut milk

2 tbsp umami stock concentrate or coconut aminos

1 tsp black and white sesame seeds

salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil.

2. Cut cauliflower into bite-size pieces. Drizzle with olive oil and season with salt and pepper. Place on baking sheet and roast for 20min, stirring halfway through.

3. Peel and mince ginger. Trim and thinly slice scallion, separating the whites from the greens. Quarter the lime.

4. Pat tilapia fillets dry with a paper towel. Season with half of the curry powder, salt, and pepper. Heat a non-stick skillet on medium-high heat and drizzle with olive oil. Add tilapia to hot pan, searing each side for 2-3 minutes. Remove from heat and plate.

5. Add a drizzle of olive oil to the pan used for tilapia, keeping on medium-high heat. Add scallion whites, ginger, and remaining curry powder. Stir until fragrant, about 1-2 minutes.

6. Add coconut milk, umami stock, and bring to a boil. Reduce heat to medium-low and allow to simmer for 1-2 minutes until slightly thickened. Add juice from 2 lime wedges. Stir to combine and add salt/pepper to taste.

7. Pour ginger coconut curry over plated tilapia. Place roasted cauliflower to the side. Garnish wtih scallion greens and sesame seeds. Serve with lime wedge.

This recipe serves 2.

MACRO INFO:

490 Calories, 36g Protein, 30g Fat, 15g Net Carbs