Chinese Five Spice Tilapia
Quick to prepare, great flavor. The fish takes on a caramel color on the outside, and stays flakey white on the inside, which creates a nice appearance.
Yield
4 servingsPrep
5 minCook
9 minReady
16 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
tilapia
fillets |
* |
1 | teaspoon |
chinese five spice powder
powder |
* |
¼ | cup |
soy sauce, light
|
|
3 | tablespoons |
brown sugar
light |
|
1 | tablespoon |
canola oil
|
|
4 | each |
scallions, spring or green onions
thinly sliced |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
tilapia
fillets |
* |
5 | ml |
chinese five spice powder
powder |
* |
59 | ml |
soy sauce, light
|
|
45 | ml |
brown sugar
light |
|
15 | ml |
canola oil
|
|
4 | each |
scallions, spring or green onions
thinly sliced |
Directions
Sprinkle both sides of tilapia fillets with five spice powder.
Mix together soy sauce and brown sugar in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat.
Add the tilapia and cook until the outer edges are opaque, about 2 minutes.
Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan.
Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more.
Stir in scallions and remove from the heat.
Serve the fish drizzled with the pan sauce.