INGREDIENTS:
2 tsp canola or vegetable oil
1 bag (1 lb) frozen stir-fry veggies (about 4-1/2 C)
1 Tbl canola or vegetable oil
4 tilapia fillets, about 1/2 inch thick
4 Tbl peanut sauce
DIRECTIONS:
1. In nonstick skillet, heat 2 tsp oil over high heat. Add frozen veggies; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Divide veggies among four dinner plates; cover to keep warm.
2. Add 1 Tbl oil to same skillet; reduce heat to medium-high. Add fish fillets; cook 3 minutes. Turn fish; spoon and spread 1 Tbl peanut sauce over each fillet to cover. Cook 2 to 4 minutes longer or until fish flakes easily with fork. Serve with veggies.
2 tsp canola or vegetable oil
1 bag (1 lb) frozen stir-fry veggies (about 4-1/2 C)
1 Tbl canola or vegetable oil
4 tilapia fillets, about 1/2 inch thick
4 Tbl peanut sauce
DIRECTIONS:
1. In nonstick skillet, heat 2 tsp oil over high heat. Add frozen veggies; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Divide veggies among four dinner plates; cover to keep warm.
2. Add 1 Tbl oil to same skillet; reduce heat to medium-high. Add fish fillets; cook 3 minutes. Turn fish; spoon and spread 1 Tbl peanut sauce over each fillet to cover. Cook 2 to 4 minutes longer or until fish flakes easily with fork. Serve with veggies.
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