Almased
Five Spice Tilapia and Sauteed Spinach with Pine Nuts
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 calFive Spice Tilapia
- Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl.
- 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
- 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.