Thai Tilapia

I've become a big fan of tilapia over the last few years. Not only is the firm, white fish affordable (our local grocery stores typically charge around $5.99/lb.) but it's versatile and its mild taste goes well with many different preparations.

Our favorite ways of serving tilapia include a baked dish with capers, white wine and lemon slices as well as broiled and topped with a spicy glaze made from pineapple marmalade, fresh garlic, basil and a little crushed red pepper.

But I'm always on the lookout for new recipes to try and I'm glad this one jumped out at me while I was reading the Baltimore Sun a few weeks ago.

Ingredients

• 2 tablespoons peanut sauce (in the international aisle)
• 3/4 cup light coconut milk (ditto)
• 2 teaspoons canola oil
• 3/4 lb. tilapia filet
• salt and fresh ground pepper, to taste
• 3 cups washed, ready-to-eat spinach

Mix the peanut sauce and coconut milk and set aside. If you like the sauce to have a little more kick don't be afraid to toss in a few dashes of hot sauce.

Heat the oil in a nonstick skillet over medium high heat. Rinse, pat dry and add the tilapia to the pan and saute three minutes per side.

Remove the tilapia to a plate and season with salt and pepper. Add the sauce and spinach to the skillet. Boil the sauce and spinach until the spinach wilts, about two minutes. Spoon the spinach and coconut sauce over the tilapia. Serve with rice.

This recipe makes two servings. We ended up with about half a can of coconut milk and half a bag of spinach left so I made the spinach and sauce again and served it with roasted split chicken breasts the next night. A great, flavorful, quick and easy way to add some flavor to your plate!