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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.

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  • Prep Time 15 min
  • Total Time 20 min
  • Servings 4

Ingredients

2
teaspoons canola or vegetable oil
1
bag (1 lb) frozen stir-fry vegetables (about 4 1/2 cups)
1
tablespoon canola or vegetable oil
4
tilapia fillets, about 1/2 inch thick (about 1 1/4 lb)
4
tablespoons peanut sauce

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LOCATION

Directions

  • 1 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.
  • 2 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.

EXPERT TIPS

Expert Tips

If your peanut sauce is too spicy, use 3 tablespoons of the sauce and mix it with 1 tablespoon honey to tone down the spiciness.

Any type of fish can be used.

Several types of stir-fry vegetables are on the market; pick your favorite mixture.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
160mg
160%;
Total Carbohydrate
9g
9%
(Dietary Fiber
3g
3%
  Sugars
3g
3%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
30%;
Calcium
6%;
Iron
10%;
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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