Ingredients

• For the coconut sauce:
• 1 lime
• 1 cup unsweetened coconut milk, well stirred
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• For the vegetables and tilapia:
• 2 tablespoons unsalted butter or olive oil, split
• 8 ounces mushrooms, cleaned, large stems removed and thinly sliced
• 2 carrots, peeled and cut into thin matchstick-size pieces (about 2 inches long and 1/8-inch wide)
• 1 zucchini, cut into thin matchstick-size pieces (about 2 inches long and 1/8-inch wide)
• Basil leaves, about 10, finely chopped (optional)
• 1 1/2 pounds tilapia fillets, thawed if frozen

Serves 4 to 6