Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 438.31 Kcal (1835 kJ) | ||
| Calories from fat | 280.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.13g | 48% | |
|---|---|---|---|
| Cholesterol | 85.03mg | 28% | |
| Sodium | 234.22mg | 10% | |
| Potassium | 789.84mg | 17% | |
| Total Carbs | 8.35g | 3% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 36.91g | 74% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 3.7mg | 21% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 153.01 Kcal (641 kJ) | ||
| Calories from fat | 97.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.87g | 48% | |
|---|---|---|---|
| Cholesterol | 29.68mg | 28% | |
| Sodium | 81.77mg | 10% | |
| Potassium | 275.73mg | 17% | |
| Total Carbs | 2.91g | 3% | |
| Sugars | 1.67g | 19% | |
| Dietary Fiber | 0.68g | 8% | |
| Protein | 12.89g | 74% | |
| Vitamin C | 1.6mg | 8% | |
| Iron | 1.3mg | 21% | |
| Calcium | 13.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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