close up my dish fish peanot sauce
September 29, 2020

Tilapia with PeaNOT Sauce

By Ange's Table

Good morning.

Can you believe September is already over?  I feel like in this year, certain months have taken forever to go by, but this month has flown by so fast.

When your family likes something, like really likes something, do you make extra?  I know I do.

A few weeks ago, I was really craving my PeaNOT Sauce.  Whenever I make something that I cannot buy, I always try to make extra.  I freeze or preserve the jars so that I will have it in a flash the next time I want it.

We have already talked about the fact that currently, I am only eating poultry or fish.  I think I might have grown some feathers with all the chicken I have consumed in the past few months.  🤨  Mr. Table is not a fan of fish, so I don’t make it very often.  

The other night, I was craving Asian flavors.  Guess what I had??  A lovely jar of PeaNOT Sauce in the back of the fridge.  I think I heard the angels singing in the back round.  But the question was, how should I make it this time? Boom, it hit me.  Tilapia!

When I have made chicken with this sauce, I have marinated it for a long time.  Tilapia is more delicate than chicken, and I didn’t want to over power the fish.  So I lightly floured the tilapia, browned on both sides, cooked some veggies in the pan, then added the sauce on top.  WINNER!!!  

Honestly, I really surprise myself sometimes.  

close up flour fish peanot sauce
Dredge the tilapia in seasoned flour
brown fish in batches peanot sauce
Brown on both sides in batches
cook zucchini and onion, add in 1-2 tbsp cocnut aminos
Cook the vegetables
add fish back on top for peanot sauce
Add the browned fish on top of the cooked veggies
spoon sauce over fish and veggies
Spoon the heated sauce over everything
serve fish over coconut rice peanot sauce
Shovel in face, its so good!

Tilapia with PeaNOT Sauce

  • 1 lb tilapia
  • 1 zucchini, cut into bite sized pieces
  • 1 onion, cut into bite sized pieces
  • 1/4 cup cassava flour
  • 1/4 tsp ground ginger
  • 3/4 tsp seasoned salt mix
  • 2-3 Tbsp coconut aminos
  • 4 Tbsp olive oil 
  • 1 cup PeaNOT Sauce, heated

In a shallow dish, mix flour, ginger and salt mix.  Dredge the tilapia in the flour mixture, shaking off any excess.  Set aside so that the flour absorbs any moisture on the fish.

In a small saucepan, heat up the PeaNOT Sauce.

In a large skillet, heat oil in pan.  Brown fish on both sides, then remove from pan.

Add in cut up zucchini and onions.  Cook over high heat stirring frequently.  Pour coconut aminos into pan with vegetables.  Use the aminos to get all the little bits off the bottom of the pan.  

Lower the heat and cover.  Cook 1-2 minutes, until the vegetable are tender.

Next, put the tilapia on top of the cooked zucchini and onions.  Pour the heated sauce over everything in the pan.  Give the pan a shake to make sure all is covered.


We served this Tilapia with PeaNOT Sauce over coconut rice.  How will you serve it?

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