Sprinkle 1/4 teaspoon salt over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place the coconut on a baking sheet; broil for 2 minutes or until toasted, stirring occasionally.
Combine remaining 1/4 teaspoon salt, cilantro, and next 5 ingredients (through jalapeño) in a food processor; process until finely chopped. Spoon 2 tablespoons cilantro mixture over each fillet; sprinkle each serving with 1 1/2 teaspoons coconut. Garnish with lemon wedges, if desired.
I made the sauce and tasted it before adding the curry powder. My wife and I decided that the addition would likely ruin it, so we left it out. We both liked it quite a bit and will likely make it again. It went really well with the coconut mango rice pudding recipe from Cooking Light served as a side dish. We used frozen Trader Joe's cubed mango and it made a great and easy accompaniment to the meal.
Loved this, but made a few changes because of available ingredients. I had no lemon, so used lime juice. Also had no flaked coconut, so substituted coconut milk for EVOO and topped with toasted, slivered almonds. The Tilapia we had on hand isn't my favorite fish, but this sauce made it something special!
This was a great recipe! So many great flavors working so wonderfully together! Sweet, spicy, tangy. We loved it. Makes a lovely summer dinner. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/03/tilapia-with-cilantro-curry-sauce.html
I used tilapia because flounder was not available; everything else was the same as the recipe. I thought this was very tasty - it was fresh, flavorful (especially the cilantro), a little spicy (jalapeno), and a little sweet (coconut). Best of all, it was quick and easy to make.