Pan-Seared 5-Spice Tilapia W/ Hot-Orange-Ginger Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Spice rubs are the perfect way to jazz up mild-flavored fish and poultry. This rub - a blend of spices, herbs, salt, sugar and oil - transforms into a falvorful crust when cooked. Here we brushed the tilapia with a combination of Chinese Five-Spice Powder, salt, cayenne pepper, and oil. A purchased blend of Chinese Five-Spice Powder or one you have made is great - either one will work. : Issue 73 February 2009 edition. With the sauce - vary the amount of red pepper flakes to adjust the heat of the sauce to your liking. Ingredients:
2 tablespoons ground star anise |
2 teaspoons ground cinnamon |
2 teaspoons ground fennel |
1/2 teaspoon ground cloves |
1/2 teaspoon ground szechwan pepper |
1/2 teaspoon chinese five spice powder |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
3 tablespoons vegetable oil, divided |
1 lb tilapia fillet (4-6) |
2 tablespoons minced scallions |
1/3 cup hot ginger, sauce |
1/4 cup orange marmalade |
1/4 cup fresh orange juice |
2 tablespoons rice vinegar |
1 tablespoon minced fresh gingerroot |
1/2 teaspoon red pepper flakes |
1 teaspoon minced garlic |
1 tablespoon vegetable oil |
salt |
Directions:
1. PREPARE HOT ORANGE-GINGER SAUCE:.
2. Whisk marmalade, orange juice, vinegar, gingerroot, and pepper flakes together in small bowl.
3. Saute garlic in saucepan with oil over med-hi heat for 30 seconds.
4. Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes.
5. Season with salt.
6. PREPARE FIVE-SPICE POWDER:.
7. Grind all your spices, until it is all blended together.
8. Makes 1/4 cup of powder - will keep for several months in an airtight container.
9. PREPARE TILAPIA:.
10. Mix five-spice powder, salt and cayenne pepper with 2 T oil in small bowl.
11. Pat fillets dry; brush both sides with spice mixture.
12. Heat remaining 1 T oil in large nonstick skillet over med-hi het until skillet is lightly smoking.
13. Add fillets; saute 3 minutes on each side.
14. Sprinkle with scallions.
15. Serve with Hot Orange-Ginger Sauce & vegetable fried rice.
16. Enjoy.
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