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Thai peanut sauce and coconut milk add an intriguing flavor to tilapia. For this recipe they are simmered together creating a flavorful sauce to gently coat the fish.

Peanut sauce is the base for many Thai dishes and is made from roasted peanuts, soy sauce and spices. There are several types in the supermarket. I choose a thick one when it is available.

Basmati rice has a nutty-like flavor and really does smell a little like popcorn when cooking. It's now available in a microwaveable package which helps to make this a 10-minute dinner. If you can't find it, use long-grain white rice.

Thai Tilapia With Peanut-Coconut Sauce

2 tablespoons peanut sauce

3/4 cup canned light coconut milk

Vegetable oil

3/4 pound tilapia filets

Salt and freshly ground black pepper

3 cups washed, ready-to-eat spinach

Mix peanut sauce and coconut milk together. Set aside.

Heat a thin film of vegetable oil in a medium skillet over medium-high heat. Add tilapia and saute 3 minutes, turn and saute 3 more minutes for a filet about 3/4-inch thick. Cook 2 minutes longer for a thicker (1-inch filet.) Season to taste with salt and pepper; remove to a plate. Add sauce mixture and spinach to skillet and cook 2 minutes or until the spinach wilts. Spoon sauce over fish and serve with rice.

Makes 2 servings.

Basmati Rice

1 package microwave basmati rice (1 1/2 cups cooked)

1 cup shredded carrots

2 teaspoons canola oil

Salt and freshly ground black pepper

Microwave rice according to package instructions. Measure 1 1/2 cups rice and reserve remaining rice for another time. Add carrots, oil and salt and pepper to taste. Toss well.

Makes 2 servings.

Food on 02/14/2018

Print Headline: Warm up with this Thai tilapia dish

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