Five Spice Tilapia and Sauteed Spinach with Pine Nuts
Ingredients (for 1 person):
Five Spice Tilapia • 8 oz tilapia fillets • 1/2 tsp Chinese five-spice powder • 2 Tbsp reduced-sodium soy sauce • 1 Tbsp plus 1 1/2 tsp light brown sugar • 1 1/2 tsp canola oil • 2 scallions, thinly sliced • Sauteed Spinach with Pine Nuts • 2 tsp extra-virgin olive oil • 2 Tbsp golden raisins • 1 Tbsp pine nuts • 2 Tbsp cloves garlic, minced • 1 10 oz bag fresh spinach, tough stems removed • 2 tsp balsamic vinegar • 1/8 tsp salt • 1 Tbsp shaved Parmesan cheese • freshly ground pepper to taste
1 portion contains 335 cal • 30 g protein • 25 g carbs • 4 g fiber
Five Spice Tilapia
- Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl.
- 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
- 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.