Tilapia With Thai Peanut Coconut Sauce Recipes

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TILAPIA WITH THAI PEANUT COCONUT SAUCE



Tilapia With Thai Peanut Coconut Sauce image

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

4 tablespoons thai peanut sauce
1 1/2 cups light coconut milk
4 teaspoons canola oil (or your favorite oil for cooking fish)
1 1/2 lbs tilapia fillets
1 (6 ounce) package spinach, washed andstemmed

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

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE



Baked Tilapia With Coconut-Cilantro Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Canola oil spray
Four 6-ounce pieces tilapia fillet
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup light reduced-fat coconut milk
1/2 cup cilantro leaves, plus more for garnish
1 teaspoon peeled chopped fresh ginger
1/2 teaspoon garam masala
2 garlic cloves
1/2 jalapeno pepper, seeded and chopped
3 cups cooked brown rice, for serving

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
  • Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
  • Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE



Coconut Tilapia with Apricot Dipping Sauce image

After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.

Provided by Diane Horn Talts

Categories     Seafood     Fish     Tilapia

Time 30m

Yield 4

Number Of Ingredients 10

1 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon Creole seasoning
4 (4 ounce) fillets tilapia
½ cup cornstarch
1 (4 ounce) carton egg substitute
½ cup canola oil
½ cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Steps:

  • Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
  • Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

Nutrition Facts : Calories 649.9 calories, Carbohydrate 54.3 g, Cholesterol 41.8 mg, Fat 36.1 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 7.5 g, Sodium 589.3 mg, Sugar 24.5 g

THAI-STYLE TILAPIA



Thai-Style Tilapia image

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

½ cup coconut milk
6 whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
½ teaspoon ground turmeric
1 teaspoon chopped fresh lemon grass
¼ teaspoon salt
4 (4 ounce) fillets tilapia
salt and pepper to taste
½ teaspoon red pepper flakes, or to taste

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

THAI TILAPIA



Thai Tilapia image

You can take a taste trip to Asia even on a hectic weeknight with this no-fuss fish dish developed by our Test Kitchen. The sauce adds a mellow, peanutty flavor and a bit of a kick.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups cooked rice
1/3 cup chopped green onions
1/3 cup chopped sweet red pepper
1 tablespoon minced fresh basil
2 tilapia fillets (6 ounces each)
1 cup fresh snow peas
1/3 to 1/2 cup Thai peanut sauce

Steps:

  • Prepare grill for indirect heat. Combine the rice, onions, red pepper and basil; place on a greased double thickness of heavy-duty foil (about 15 in. square). Top with the tilapia, snow peas and peanut sauce. Fold foil around mixture and seal tightly. , Grill, covered, over indirect medium-hot heat for 8-10 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 362 calories, Fat 9g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 787mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 5g fiber), Protein 26g protein.

THAI TILAPIA WITH PEANUT SAUCE



Thai Tilapia with Peanut Sauce image

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

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

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

COCONUT TILAPIA



Coconut Tilapia image

I created this recipe in an attempt to add some flavor to Tilapia. I enjoy eating Tilapia, but other ingredients are usually needed to make it worth eating. This recipe is fairly quick and painless. I change some of the ingredient amounts depending on my particular cravings for that specific day.

Provided by jpatel02004

Categories     One Dish Meal

Time 25m

Yield 2 fillets, 1-2 serving(s)

Number Of Ingredients 17

2 tilapia fillets
1 egg
1/4 cup water
1/3 cup cornstarch
1 1/2 cups coconut flakes
1/4 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon peanut butter
2 tablespoons curry sauce (can be bought in stores or can be made by combining coconut milk and green curry powder)
1 teaspoon minced garlic
1/4 teaspoon lime juice
1/4 teaspoon red chili pepper flakes
1/4 teaspoon soy sauce
1 pinch ginger
1 pinch sage
1/4 teaspoon brown sugar (optional)

Steps:

  • In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside).
  • In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch.
  • Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking.
  • Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick.
  • While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready.
  • Broil the fillets for a few minutes until golden.
  • Serve the fillets on a plate and scoop the peanut sauce on the side.

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