Name: Pan-Seared Tilapia with Coconut Curry Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz Tilapia fillets; 0.25 cup Full-fat coconut milk; 1 tbsp Red curry paste; 1 tsp Avocado oil; 1 cup Cauliflower rice; 1 cup Baby bok choy; 0.5 cup Red bell pepper; 1 tsp Fresh ginger; 1 clove Garlic; 1 tbsp Lime juice; 1 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

467 calories

Protein: 52g; 42% of calories
Carbs: 22g; 18% of calories
Fat: 22g; 40% of calories

Instructions

Prep 10 min · Cook 10 min

Pat the tilapia fillets dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Sear the tilapia for 3 minutes per side until golden and opaque, then transfer to a plate and set aside.
In the same skillet, add the sliced red bell pepper, minced ginger, and minced garlic, sautéing for 1 minute.
Whisk in the red curry paste and coconut milk, simmering for 2 minutes until the sauce is velvety and fragrant.
Add the chopped baby bok choy to the sauce and cook for 1 minute until just wilted.
While the sauce simmers, steam the cauliflower rice in a covered bowl for 3 minutes until tender.
Return the tilapia to the skillet to coat with sauce, then serve over the cauliflower rice topped with lime juice and cilantro.

Nutrition

Ingredients

Instructions

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