When summer officially comes to a close, I end up having this hankering for barbecue as if it’s somehow going out of season as well. However, since I’m still eating clean this week due to my gluttonous stint in California, I decided to take a lighter spin on traditional meaty fare: low-calorie tilapia fillets with whole wheat couscous cooked in light coconut milk and a hint of curry.
The brown sugar in this spice recipe lends a nice glaze and a small bit of sweetness to this fish, and the coconut milk in the couscous adds a nice cooling element to the tilapia’s spicy flavor. A nice conclusion to barbecue season, if I do say so myself!
This recipe serves two.
INGREDIENTS
4 tilapia fillets
1 1/2 tsp. brown sugar
1 tsp. paprika
1/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. ground ginger
1/2 tsp. onion powder
1 c. whole wheat couscous
1 1/2 c. light coconut milk
1/2 c. chopped scallion
1/2 tsp. curry powder
- In a medium-sized pot, whisk curry powder and coconut milk and bring to a boil. Stir in scallions, then couscous. Cover and remove from heat. Let sit 5 minutes to cook, then fluff with a fork.
- Combine first seven spices (brown sugar through onion powder) and sprinkle on both sides of tilapia fillets. Heat 2 tbsp. olive oil in a skillet over medium-high heat. Add fish to pan and cook 2-3 minutes per side, until center is opaque and fish pulls apart easily. Serve immediately.
