Pan-Seared Tilapia with Hot Orange-Ginger Sauce

Just got done making this for dinner.  Chris and I both thought it was excellent!  Adapted from a recipe in the "Cuisine at Home" magazine.  Had with mixed veggies and teryiaki rice.

Ingredients

• ½ teaspoon Chinese Five-Spice Powder
• ¼ teaspoon salt
• ¼ teaspoon cayenne pepper
• 3 tablespoons vegetable oil, divided
• 1 lb talapia fillets (4-6)
• 2 tablespoons minced scallions
  

 

Directions

Mix five-spice powder, salt, and cayenne pepper with 2 tablespoons oil in a small bowl.

Pat fillets dry; brush both sides with spice mixture. 

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until skillet is lightly smoking.

Add fillets; saute 3 minutes on each side. Sprinkle with scallions. Serve with Hot Orange-Ginger Sauce.

HOT ORANGE-GINGER SAUCE

¼ cup orange marmalade
¼ cup fresh orange juice
2 tablespoons rice vinegar
1 tablespoon minced fresh gingerroot
½ teaspoon red pepper flakes
1 teaspoon minced garlic
1 tablespoon vegetable oil
Salt to taste

Whisk marmalade, orange juice, vinegar, ginger root, and pepper flakes together in small bowl.

Saute garlic in saucepan with oil over medium-high heat for 30 seconds. Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes. Season with salt.