Tilapia is complemented by a skinny version of Thai peanut sauce, in this quick and healthy dinner. It’s salty and sweet!
Whoever said Tuna was chicken of the sea lied. I could make a solid case for tilapia to take that role. Plus, have you ever smelled a can of tuna? I don’t know what they do to poor canned tuna that makes it smell that way, ’cause tuna steak sure does not. Although I am sure those tuna fish did something to deserve it. Canned tuna is probably the rebellious ones that wouldn’t listen to the parents….into the can for you! I am totally telling that to my future children when they wont listen to me. Please don’t call social services guys, I’m kidding. I swear.
Anyways, back to tilapia.
Like I mentioned, I think my fishy friend is just as versatile as chicken. The flavor is super light, and not fishy in the least. Personally, I find the texture of tilapia even better than chicken as well. It’s flaky and moist, and harder to over-cook than chicken. Have you even eaten an over cooked chicken breast recipe? Or should I ask if you ever eaten a piece of rope. Man, that chicken can get tough! I’m lucky to have a fabulous grill-master for a husband, so I am never stuck eating rope for dinner.
I’m all about quick, meals lately, especially with being knee-deep in moving. If it takes less time than I have fingers and toes, I am so in. This doesn’t take less time than that, but lets just use our imaginations and pretend we have just a couple more digits. Just for a few minutes. At my household, we live for ethnic flavors. Unfortunately, those usually don’t translate to quick and easy. That obviously needed to change.
You can never EVER go wrong with peanut butter. But, peanut butter and lime?! That is some good flavor mingling right there. This peanut sauce is a great staple to have in your recipe box to put over any Asian-inspired dish. I use it for stir frys, pad thai, lettuce wraps…you name it. It’s pure deliciousness. It creates such a creamy, smooth sauce with just the right hit of tang and sweet. Along with a flaky piece of tilapia….oh my! You have got yourself a quick easy dinner, with some ethnic flair. And, did I mention it is slashes more than half the fat of a regular peanut butter sauce?
chicken tilapia dinner!
- For the Marinade:
- 2 Tbsp Rice wine vinegar
- 1 Tbsp Low-sodium soy sauce
- 2 tsp Lime juice
- 1/2 tsp Ginger powder
- 1/8 tsp Salt
- tsp Pinch of sweetener of choice (stevia-1/8 sugar/splenda-1/2 tsp)
- 2 Tilapia fillets
- For the peanut butter sauce:
- 2 Tbsp Peanut Flour (could sub with 1.5 Tbsp natural peanut butter it just won't be as "skinny")
- 2 tsp Rice wine vinegar
- 1 tsp Reduced sodium soy sauce
- 1 tsp Lime juice
- 1/8 tsp salt
- 1/8 tsp Ginger powder
- 1/8 -1/4 tsp sriracha optional
- Pinch of sweetener of choice
- Chopped cilantro
- Chopped peanuts
- Preheat oven to 350 degrees.
- Whisk all the ingredients for the marinade together in a small bowl and set aside.
- Take 2 large pieces of parchment paper, and fold each in half lengthwise. Place each fillet at the bottom end of each piece of parchment paper.
- Place the pieces on a large baking sheet, with sides.
- Pour the marinade equally over each piece of fish and fold the top of the parchment paper over the fillet, folding up the sides to seal the marinade in. It should now look like you have two square little packets.
- Place the tray in the oven and bake for 25 minutes.
- While the fish is baking, mix all the ingredients for the peanut butter sauce, it may look a bit thick, and that is okay as you will add more liquid later. Set aside until the fish finishes.
- Once the fish is done, carefully open the packages. You want to make sure that marinade doesn't seep out everywhere, as you want to use it again!
- Transfer the fish to a plate, and stir the leftover marinade liquids into the peanut butter sauce.
- Pour the peanut butter sauce over the fish, garnish with cilantro and chopped peanuts, and devour!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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