BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 31 2012

Five-Spice Tilapia

    1 pound(s) tilapia fillets
    1 teaspoon(s) Chinese five-spice powder (see Tip)
    1/4 cup(s) reduced-sodium soy sauce
    3 tablespoon(s) light brown sugar
    1 tablespoon(s) canola oil
    3  scallions, thinly sliced

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