Ingredients
For the marinade:
- 2 tablespoons rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons lime juice
- 1/2 teaspoon ginger powder
- 1/8 teaspoon salt
- Pinch of sweetener of your choice (e.g., ⅛ tsp stevia, or ½ tsp sugar or Splenda)
- 2 tilapia fillets
For the peanut sauce:
- 2 tablespoons peanut flour (or substitute 1½ tablespoons natural peanut butter)
- 2 teaspoons rice wine vinegar
- 1 teaspoon reduced sodium soy sauce
- 1 teaspoon lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8-1/4 teaspoon Sriracha optional
- Pinch of sweetener of your choice
Garnishes:
- Chopped cilantro
- Chopped peanuts
Instructions
- Preheat the oven to 350°F.
- Make The Marinade:
- In a small bowl, whisk together rice vinegar, soy sauce, lime juice, ginger, salt, and sweetener.
- Assemble The Parchment Packets:
- Tear off two large sheets of parchment paper, each about 12 to 14 inches long. Place one tilapia fillet in the center of each sheet.
- Spoon half the marinade over each fillet.
- Fold the parchment over the fish lengthwise, then crimp and fold the edges tightly all the way around to form a sealed packet. (It should look like a half-moon or sealed envelope.)
- Place both packets on a rimmed baking sheet. Bake the fish for 25 minutes, or until opaque and flakes easily with a fork.
- Make The Peanut Sauce:
- While the fish bakes, whisk all the ingredients for the peanut sauce together. The sauce will be thick, but you will add more liquid later.
- Once the fish is done, carefully open the packages. Be careful that the marinade doesn't seep out, as you will be using it in the sauce.
- Transfer the fish to a plate, and stir the leftover marinade into the peanut sauce.
- Pour the peanut sauce over the fish and garnish with cilantro and chopped peanuts.