Heat a large, heavy pan to medium-high. Pour 1/2 cup Zena's Peanut SASS into pan and heat. Add kale. Toss until kale is bright green.
Arrange kale on a warm platter. In a separate container, reserve the SASS left in the pan.
To the pan, add a few tablespoons sesame oil. With the pan on medium-high heat, add onion and sauté 3 minutes. Then add pineapple and orange; sauté 5 minutes. Remove all from the pan and set aside.
Cut fish into 8 pieces and lightly coat with sesame oil.
Add just a little more sesame oil to the pan. On medium-high heat, place the fish in the pan, skin-side up.
When white is showing on the pan-side of the fish and the edges have browned a little (2-3 minutes), turn each piece and brown another 2 minutes on the skin side, until it just begins to flake.
Arrange the fish on the kale, leaving room for the pineapple and orange mixture.
Deglaze the pan with the orange juice, add the pineapple mixture, the reserved SASS and peanuts and ½ to ¾ cup more SASS, for a beautiful sauce. Gently toss until all is hot.
Arrange next to the fish on top of the kale. Garnish with cilantro leaves.
To make Tropical Fish Stew:
Add a large can of coconut milk, half to one can of water, and SASS to taste. Bring to a simmer and serve immediately.
These are different names for the same fish. It is highly recommended, because it is very sustainable.