Ingredients for Tilapia With Thai Peanut Coconut Sauce
- 1/2 cup creamy peanut butter, 1/2 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey or maple syrup, 1 teaspoon grated ginger, 1/2 teaspoon red pepper flakes (optional)
- Light Coconut Milk
- Canola Oil
- Tilapia Fillets
- 5 ounces fresh spinach
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How to Make Tilapia With Thai Peanut Coconut Sauce
- In a large measuring cup, whisk together 1/2 cup creamy peanut butter, 1/2 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey or maple syrup, 1 teaspoon grated ginger, and 1/2 teaspoon red pepper flakes (optional).
- Set aside.
- Heat 1 tablespoon of oil (vegetable, coconut, or avocado) in a large skillet over medium-high heat.
- Season four 4-ounce tilapia fillets with salt and pepper. Add to the skillet and cook for 3-5 minutes per side, or until cooked through and flakes easily with a fork.
- Remove tilapia from skillet and set aside, keeping warm.
- Add 5 ounces of fresh spinach to the skillet.
- Pour the peanut coconut sauce over the spinach and bring to a simmer.
- Cook for 2-3 minutes, or until spinach wilts and sauce slightly thickens.
- Spoon the sauce generously over the tilapia and serve immediately. Garnish with chopped peanuts or cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
6g
Carbs
0g
