Peanut-coconut sauce turns tilapia Thai

By Linda GassenheimerTribune News Service


Thai peanut sauce and coconut milk add an intriguing flavor to tilapia. For this recipe, they are simmered together, creating a flavorful sauce to gently coat the fish.

Peanut sauce is the base for many Thai dishes and is made from roasted peanuts, soy sauce and spices.

Coconut milk is made by mixing shredded coconut with boiling water, letting it steep and then straining it.

Fortunately, both peanut sauce and coconut milk are available ready-made and make Thai-style cooking a breeze.

Basmati rice has a nuttylike flavor and smells a little like popcorn when cooking. It’s now available in a microwaveable package, which helps to make this a 10-minute dinner.



Makes 2 servings

2 tablespoons peanut sauce

¾ cup light coconut milk

2 teaspoons canola oil

¾ pound tilapia fillet

salt and freshly ground black pepper

3 cups washed, ready-to-eat spinach

Mix peanut sauce and coconut milk together. Set aside. Heat canola oil in a small nonstick skillet over medium-high heat. Add tilapia and saute 3 minutes, turn and saute 3 more minutes for a fillet about ¾-inch thick. Cook 2 minutes longer for a thicker (1-inch) fillet. Add salt and pepper to taste and remove to a plate. Add sauce mixture and spinach to skillet and boil 2 minutes or until the spinach wilts. Spoon sauce over fish and serve with rice.

PER SERVING: 300 calories, 38 g protein, 7 g carbohydrates, 2 g fiber, 14 g fat (6 g saturated), 84 mg cholesterol, 454 mg sodium


Makes 2 servings

1 package microwave basmati rice (1½ cups cooked)

1 cup shredded carrots

2 teaspoons canola oil

salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1½ cups rice and reserve remaining rice for another time. Add carrots and oil, and salt and pepper to taste. Toss well.

PER SERVING: 231 calories, 4 g protein, 42 g carbohydrates, 2 g fiber, 5 g fat (0 g saturated, 0 cholesterol, 40 mg sodium



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