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

  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.

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