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4 Sea Cuisine® Coconut Crusted Tilapia fillets
1/2 cup coconut milk
2 tbsp. reduced-sodium soy sauce
2 tbsp. dark brown sugar
1 tsp. hot red pepper sauce
1 large shallot, finely chopped
1/2 cup creamy peanut butter
1 tbsp. fresh lime juice
1/2 bunch (8 oz.) asparagus
1/2 lb. sugar snap peas
1 yellow bell pepper, thinly sliced
1/4 small red cabbage, sliced
4 small vine-ripe tomatoes, cut in wedges
Preheat oven to 375°F. Bake Coconut Crusted Tilapia fillets according to package directions.
Combine coconut milk, soy sauce, brown sugar, pepper sauce, and shallot in medium saucepan. Bring to boil; reduce to simmer and cook 5 minutes. Stir in peanut butter and lime juice until blended. Serve warm or at room temperature.
Place a steamer basket in large saucepan with 2 inches simmering water. Steam-cook asparagus, sugar snaps, pepper, and cabbage in batches for 3 to 6 minutes, until tender-crisp. Rinse under cold water and drain well, keeping vegetables separated.
Arrange steamed vegetables and tomatoes on dinner plates. Slice fish and arrange on top. Serve with peanut sauce.
Serves 4.
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