Categories: Fish--Seafood

Ingredients

• 2 Tbsp. peanut sauce
• 3/4 cup canned light coconut milk
• Vegetable oil
• 3/4 lb. tilapia filets
• Salt and freshly ground black pepper
• 3 cups washed, ready-to-eat spinach

Directions

1. Mix peanut sauce and coconut milk together. Set aside.

2. 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.

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