This Thai-inspired Tilapia With Skinny Peanut Sauce is a weeknight dinner worth repeating.
Somewhere between “I want takeout” and “I need to eat something healthy” lives this recipe for tilapia with skinny peanut sauce. It’s fast, full of flavor, and has just the right amount of flair to keep things interesting, even on a busy weeknight. The tilapia itself is a dream to cook—mild, flaky, and ready in just about 30 minutes—but what truly makes this dish shine is the sauce: a lighter take on Thai peanut sauce that hits all the sweet, salty, and tangy notes you’d expect.
I’ve been tinkering with this one for a while, trying to strike that perfect balance. I love peanut sauce—maybe a little too much. If there’s anything peanut-sauced on the menu, I’m ordering it. But most versions are loaded with oils and sugars, which can make them feel a bit heavy. So I set out to make a version that’s just as creamy and craveable. After a few tries (and more than a few spoonfuls straight from the bowl), this one finally hit the mark.
This peanut sauce is one of those secret weapons I always keep in my back pocket. Whether it’s tossed with noodles, drizzled over roasted veggies, or served alongside grilled chicken skewers, it instantly elevates a dish. And when it’s paired with tender baked tilapia, it turns a simple dinner into something worth savoring.
Is Tilapia With Skinny Peanut Sauce Healthy?
Yes—this recipe is surprisingly light for how decadent it tastes. Tilapia is a lean source of protein, low in calories, and rich in nutrients like selenium and vitamin B12. The sauce, while creamy and satisfying, is made with peanut flour rather than traditional peanut butter, cutting the fat content.
If you’re following a gluten-free diet, simply swap the soy sauce for tamari or coconut aminos. While this dish isn’t strictly keto due to the rice vinegar and lime juice, it’s low-carb enough for many modified plans.
Why Tilapia Deserves More Love
Tilapia sometimes gets overlooked in favor of flashier seafood picks, but it’s a solid choice for home cooks. Its mild flavor means it plays well with bold sauces, and its tender, flaky texture is practically foolproof. Plus, it cooks quickly, making it ideal for busy nights when you’re racing the clock but still want to eat well.
Another bonus? It’s one of the most affordable and widely available fish options out there, making it a great budget-friendly protein that doesn’t skimp on satisfaction.
How Do I Store Leftovers?
Store leftover tilapia and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if needed. This dish is not recommended for freezing due to the delicate texture of the fish and the emulsion in the sauce.
Serving Suggestions
If you like a little more kick, increase the sriracha in the sauce or add a sprinkle of red pepper flakes before serving. A few slices of fresh chili on top also add heat and visual appeal.
Serve the fish over Basmati Rice or Jasmine Rice to soak up the sauce, or go low-carb with sautéed zucchini noodles or Cilantro-Lime Cauliflower Rice. A crisp Coleslaw With Asian Dressing or Asian Cucumber Salad adds a refreshing crunch alongside the richness of the sauce.
For more Thai-inspired meals, check out Thai Basil Beef, Thai Fried Rice, and Thai Shrimp Curry.
Recipe
Ingredients
For the marinade:
- 2 tablespoons rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons lime juice
- 1/2 teaspoon ginger powder
- 1/8 teaspoon salt
- Pinch of sweetener of your choice (e.g., ⅛ tsp stevia, or ½ tsp sugar or Splenda)
- 2 tilapia fillets
For the peanut sauce:
- 2 tablespoons peanut flour (or substitute 1½ tablespoons natural peanut butter)
- 2 teaspoons rice wine vinegar
- 1 teaspoon reduced sodium soy sauce
- 1 teaspoon lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8-1/4 teaspoon Sriracha optional
- Pinch of sweetener of your choice
Garnishes:
- Chopped cilantro
- Chopped peanuts
Instructions
- Preheat the oven to 350°F.
- Make The Marinade:
- In a small bowl, whisk together rice vinegar, soy sauce, lime juice, ginger, salt, and sweetener.
- Assemble The Parchment Packets:
- Tear off two large sheets of parchment paper, each about 12 to 14 inches long. Place one tilapia fillet in the center of each sheet.
- Spoon half the marinade over each fillet.
- Fold the parchment over the fish lengthwise, then crimp and fold the edges tightly all the way around to form a sealed packet. (It should look like a half-moon or sealed envelope.)
- Place both packets on a rimmed baking sheet. Bake the fish for 25 minutes, or until opaque and flakes easily with a fork.
- Make The Peanut Sauce:
- While the fish bakes, whisk all the ingredients for the peanut sauce together. The sauce will be thick, but you will add more liquid later.
- Once the fish is done, carefully open the packages. Be careful that the marinade doesn't seep out, as you will be using it in the sauce.
- Transfer the fish to a plate, and stir the leftover marinade into the peanut sauce.
- Pour the peanut sauce over the fish and garnish with cilantro and chopped peanuts.
Leave a Comment