Five-Spice Tilapia

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Chinese five-spice powder, soy sauce and brown sugar make a quick glaze for tilapia. You’ll need a skillet that is 12 inches or larger to accommodate the pound of tilapia fillets—if you don’t have one large enough, use 2 smaller skillets instead or cook them in two separate batches, using more oil as necessary.

Five-Spice Tilapia
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 15 minutes

  • 1 pound tilapia fillets

  • 1 teaspoon Chinese five-spice powder (see Tip)

  • 1/4 cup reduced-sodium soy sauce

  • 3 tablespoons light brown sugar

  • 1 tablespoon canola oil

  • 3 scallions , thinly sliced

  1. Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl.

  2. 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. Add scallions and remove from the heat. Serve the fish drizzled with the pan sauce.

Tip: Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section at the market or with other Asian ingredients.

Nutritional Facts

9 g
6 g
Saturated Fat
1 g
24 g
57 mg
Dietary Fiber
0 g
411 mg
596 mg
4 servings
1 carbohydrate (other)
3 lean meat
1 fat

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