Grilled Tilapia with peanut sauce marinade
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 141.5
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 305.3 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.6 g
- Protein: 19.1 g
View full nutritional breakdown of Grilled Tilapia with peanut sauce marinade calories by ingredient
Introduction
Use the Peanut Sauce Marinade (See recipe in side items) on the fish to marinate. I'll repeat it here for ease of use.Please note that the marinade is for eight servings but I usually only use five fillets with plenty of left over marinade. Therefore, you should be able to add more fish to match the size of your family without adding more marinade.
I've made the marinade up and let the fish sit in it while I get the rice and veggies going (10-15min) and I've let them marinade overnight). Both taste delicious. Use the Peanut Sauce Marinade (See recipe in side items) on the fish to marinate. I'll repeat it here for ease of use.
Please note that the marinade is for eight servings but I usually only use five fillets with plenty of left over marinade. Therefore, you should be able to add more fish to match the size of your family without adding more marinade.
I've made the marinade up and let the fish sit in it while I get the rice and veggies going (10-15min) and I've let them marinade overnight). Both taste delicious.
Number of Servings: 5
Ingredients
-
5 tilapia fillets (I use the frozen fillets from Costco, defrost before using)
3 tbsp Reduced fat creamy peanut butter
2 tsp of sugar
2 garlic cloves, minced (I use the bottled variety)
2 tbsp reduced sodium soy sauce
1 tbsp of water
1 tsp of lime juice
1 tsp of minced ginger (I use the bottled variety)
1.25 tsp of rice-wine vinegar
1 tbsp of fresh chopped cilantro (I use the dried cubed variety)
Directions
In a small bowl combine the peanut butter, sugar and garlic until smooth. Add the remaining ingredients and stir until smooth.
If you use frozen tilapia, defrost, rinse and pat dry. Place in a dish and pour the marinade on top. I like to move and flip the fish to make sure it is coated on both sides. Cover and leave to the side while you light the gass bbq and begin prep for the remainder of your meal. We like to serve ours with yellow rice and grilled squash.
I use a grilling basket for grilling my fish so it doesn't fall apart, but I'm sure you could place them on a well oiled grill or piece of tin foil with some holes.
When you grill is ready, place the basket with the fish (spray the basket with pam cooking spray to prevent sticking) on to the grill for about 8 minutes close the lid. Flip the basket and cook for an aditional 4-5 minutes or until the fish is flaky.
Side-note: My children who are notoriously picky actually eat the entire fillet and typically ask for more.
This meal (along with the rice and veggies) is typically ready and on the table within 30 minutes.
Servings as written (5). See note intro regarding adding more fish.
Number of Servings: 5
Recipe submitted by SparkPeople user FULLERTONMOM.
If you use frozen tilapia, defrost, rinse and pat dry. Place in a dish and pour the marinade on top. I like to move and flip the fish to make sure it is coated on both sides. Cover and leave to the side while you light the gass bbq and begin prep for the remainder of your meal. We like to serve ours with yellow rice and grilled squash.
I use a grilling basket for grilling my fish so it doesn't fall apart, but I'm sure you could place them on a well oiled grill or piece of tin foil with some holes.
When you grill is ready, place the basket with the fish (spray the basket with pam cooking spray to prevent sticking) on to the grill for about 8 minutes close the lid. Flip the basket and cook for an aditional 4-5 minutes or until the fish is flaky.
Side-note: My children who are notoriously picky actually eat the entire fillet and typically ask for more.
This meal (along with the rice and veggies) is typically ready and on the table within 30 minutes.
Servings as written (5). See note intro regarding adding more fish.
Number of Servings: 5
Recipe submitted by SparkPeople user FULLERTONMOM.
Member Ratings For This Recipe
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