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 335 cal
Five 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.