close Print recipe
Almased
five-spice-tilapia-and-sauteed-spinach-with-pine-nuts

Five Spice Tilapia and Sauteed Spinach with Pine Nuts

Ingredients (for 1 Person):

Five Spice Tilapia tilapia fillets Chinese five-spice powder reduced-sodium soy sauce plus 1 1/2 tsp light brown sugar canola oil scallions, thinly sliced Sauteed Spinach with Pine Nuts extra-virgin olive oil golden raisins pine nuts cloves garlic, minced 10 oz bag fresh spinach, tough stems removed balsamic vinegar salt shaved Parmesan cheese freshly ground pepper to taste

1 portion contains about 335 cal
Preparation

Five Spice Tilapia

  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 medium or 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.

Sauteed Spinach with Pine Nuts

  1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add raisins, pine nuts and garlic; cook while stirring, until fragrant, about 30 seconds. Add spinach and cook while stirring, until just wilted, about 2 minutes. Remove from heat, stir in vinegar and salt. Serve immediately, sprinkled with Parmesan and pepper.