Ingredients
2
teaspoons canola or vegetable oil
1
bag (1 lb) frozen stir-fry vegetables (about 4 1/2 cups)
1
tablespoon canola or vegetable oil
4
tilapia fillets, about 1/2 inch thick (about 1 1/4 lb)
4
tablespoons peanut sauce
Preparation
In 12-inch nonstick skillet, heat 2 teaspoons oil over high heat. Add frozen vegetables; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Divide vegetables among 4 dinner plates; cover to keep warm.
Add 1 tablespoon oil to same skillet; reduce heat to medium-high. Add fish fillets; cook 3 minutes. Turn fish; spoon and spread 1 tablespoon peanut sauce over each fillet to cover. Cook about 4 minutes longer or until fish flakes easily with fork. Serve fish with vegetables.
