Pan Seared Tilapia With Five Spice And Ponzu Recipes

PAN-SEARED TILAPIA

Steps:

• Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
• Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

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.

PAN-SEARED 5-SPICE TILAPIA W/ HOT-ORANGE-GINGER SAUCE

Steps:

• PREPARE HOT ORANGE-GINGER SAUCE:.
• Whisk marmalade, orange juice, vinegar, gingerroot, and pepper flakes together in small bowl.
• Saute garlic in saucepan with oil over med-hi heat for 30 seconds.
• Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes.
• Season with salt.
• PREPARE FIVE-SPICE POWDER:.
• Grind all your spices, until it is all blended together.
• Makes 1/4 cup of powder - will keep for several months in an airtight container.
• PREPARE TILAPIA:.
• Mix five-spice powder, salt and cayenne pepper with 2 T oil in small bowl.
• Pat fillets dry; brush both sides with spice mixture.
• Heat remaining 1 T oil in large nonstick skillet over med-hi het until skillet is lightly smoking.
• Add fillets; saute 3 minutes on each side.
• Sprinkle with scallions.
• Serve with Hot Orange-Ginger Sauce & vegetable fried rice.
• Enjoy.

PAN SEARED LEMON TILAPIA WITH PARMESAN PASTA

Steps:

• Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
• Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
• Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.