Fivespicetilapiawithcitrusponzusauce Recipes

FIVE-SPICE TILAPIA WITH CITRUS PONZU SAUCE

Steps:

• Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl.
• Combine five-spice powder, salt, and pepper.
• Sprinkle both sides of fish evenly with spice mixture.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
• Remove from skillet, and serve with sauce.

5-SPICE TILAPIA

Steps:

• Sprinkle both sides of tilapia fillets with 5-spice powder. Combine soy sauce and brown sugar in a small bowl.
• Heat oil in a large non-stick 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 sauce.

FALL 5-SPICE SOUP

Steps:

• Pour vegetable broth into a pot and bring to a boil.
• Heat oil in a skillet over medium heat; cook and stir onion and celery in hot oil until tender, 5 to 10 minutes. Add Chinese 5-spice powder to onion mixture, stir to coat, and cook until fragrant, about 1 minute.
• Mix sweet potatoes, apples, salt, and onion mixture into broth; cook until sweet potatoes are tender, 20 to 25 minutes. Cool soup for at least 5 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

TILAPIA WITH CREAMY SAUCE

Steps:

• Preheat the oven to 375 degrees F (175 degrees C).
• Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
• Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
• While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
• Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

FIVE-SPICE TILAPIA WITH CITRUS PONZU SAUCE

Steps:

• Preparation Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl. Combine five-spice powder, salt, and pepper. Sprinkle both sides of fish evenly with spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from skillet, and serve with sauce. Nutritional Information Calories: 217 (27% from fat) Fat: 6.6g (sat 1.8g,mono 1.9g,poly 2.3g) Protein: 37g Carbohydrate: 3.1g Fiber: 0.2g Cholesterol: 125mg Iron: 1mg Sodium: 332mg Calcium: 8mg

FIVE-SPICE SHRIMP AND PASTA

Steps:

• Peel shrimp and cut each one in four or five pieces.
• Mix the five-spice powder with black pepper to taste, and add shrimp, stirring well to coat.
• Bring water for pasta to boil in covered pot.
• Mince garlic, and grate ginger coarsely. Combine garlic and ginger in a small bowl with orange juice, soy sauce, vinegar, mustard and hot pepper flakes.
• Combine orange juice mixture and shrimp, and simmer in a pan on top of the stove for about 2 minutes, until shrimp is cooked but not tough.
• Cook pasta. When it is done, drain, and mix with shrimp and sauce.

CHINESE FIVE SPICE

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.