adapted from Danica's Daily
This salad was so good. The dressing was a snap to put together and the next day Ben was asking if we had any leftover.
2-3 tilapia filets (or other white fish)
Lettuce or other leafy greens
2-3 carrots, peeled and julienned
1 red pepper, diced
mushrooms (optional) chopped
tomatoes (optional) chopped
Thai Peanut Sauce (makes 1 cup)
1/4 cup water
1/4 cup rice vinegar
1/4 cup canola oil
1 Tbsp soy sauce
2 1/2 Tbsp white sugar
4 Tbsp creamy peanut butter
1 Tbsp chili sauce, or 1/2 tsp red pepper flakes
3 Tbsp fresh cilantro, minced
Heat peanut sauce in a sauce pan on low and stir 5 minutes until peanut butter is smooth and creamy. Let cool.
If using frozen fish; defrost, rinse, and pat dry. Place in a baking dish and marinate in 1/2 cup of the sauce. Make sure all of the fish gets covered. Marinate in the fridge for 30 minutes to several hours. Meanwhile, tear lettuce and prepare and combine vegetables for salad.
Place baking dish in the oven and bake for 30-35 minutes at 350, or until flaky and cooked through. You can also wrap filets in foil and grill for 4-5 minutes each side.
Serve salad with peanut sauce on the side. Place fish atop and serve. Great with rice.