Tilapia With Thai Peanut Coconut Sauce Recipes
THAI TILAPIA WITH PEANUT SAUCE
Five ingredients and 20 minutes is all you need to make these Asian- style tender fish filletsin a skillet for a delicious dinner - serve with vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In 12-inch nonstick skillet, heat 2 teaspoons oil over high heat. Add frozen vegetables; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Divide vegetables among 4 dinner plates; cover to keep warm.
- Add 1 tablespoon oil to same skillet; reduce heat to medium-high. Add fish fillets; cook 3 minutes. Turn fish; spoon and spread 1 tablespoon peanut sauce over each fillet to cover. Cook about 4 minutes longer or until fish flakes easily with fork. Serve fish with vegetables.
Nutrition Facts : Calories 260, Carbohydrate 9 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g
THAI-STYLE TILAPIA
A very easy yet really interesting way to prepare this fish. Tilapia fillets are simmered in a seasoned coconut milk sauce for a luxurious flavor. These will look beautiful served over a bed of rice. Adjust the amount of spice to your liking by adding more or less red pepper flakes.
Provided by TINY POEM
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
- Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
- Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 2.4 g, Cholesterol 41.1 mg, Fat 8.6 g, Fiber 0.8 g, Protein 24.1 g, SaturatedFat 5.8 g, Sodium 199.5 mg, Sugar 0.4 g
TILAPIA WITH THAI PEANUT COCONUT SAUCE
We really enjoyed this simple fish dish. I also think the sauce, which my dh loved, would be wonderful on chicken too! Recipe source: local newspaper
Provided by ellie_
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large measuring cup combine peanut sauce and coconut milk. Set aside.
- In a large skillet (I used two skillets) heat oil.
- Add tilapia and cook for 3-5 minutes and then turn fish and cook for 3-5 more minutes or until done.
- Season fish with salt and pepper and then remove to a plate and keep warm.
- Add coconut/peanut sauce mixture and spinach to skillet; bring to a boil over medium high heat. Cook for 2 minutes or so or until spinach wilts.
- Spoon sauce over fish.
Nutrition Facts : Calories 213, Fat 7.6, SaturatedFat 1.3, Cholesterol 85.1, Sodium 122.2, Carbohydrate 1.6, Fiber 0.9, Sugar 0.2, Protein 35.4
BROILED TILAPIA WITH THAI COCONUT- CURRY SAUCE
This dish is loaded with flavor and makes a lovely, colorful presentation. You'll want to serve with plenty of rice to absorb the wonderful sauce. (Noted added 11/05/07: I like to credit original recipe sources when known, but wasn't sure about this one when I submitted the recipe. Fortunately, a reviewer pointed out that the recipe came from Cooking Light, so I searched their site--indeed, it was originally published in their September 2002 issue. Thanks to the reviewer for bringing this to my attention, and thanks to Cooking Light for developing the recipe! :) )
Provided by GaylaJ
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat broiler.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
- Add ginger and garlic; cook 1 minute.
- Add peppers and onions; cook 1 minute.
- Stir in curry powder, curry paste, and cumin; cook 1 minute.
- Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
- Remove from heat and stir in cilantro.
- Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
- Broil 7 minutes or until fish flakes easily when tested with a fork.
- Serve fish with sauce, rice, and lime wedges.
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- Pat each of the fish fillets dry with a paper towel, then cut into quarters. Stir together the flour and pepper in a pie plate or shallow dish. Place the fish pieces into the pie plate a few at a time and coat them with the flour mixture. Shake off any excess flour and set aside.
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