Pan Seared Five Spice Tilapia with Hot Orange Ginger Sauce

While stocking up for Hurricane Season at the local market I walked past a freezer marked "Tilapia Filets $2.99/Lb." My freezer is now full of tilapia, so I'm hoping we don't have any lasting power outages while the summer hurricanes blow through. 

This spice rub is a perfect match for tilapia, since it is a mild-flavored fish. The spice rub makes the fish very flavorful and the spicy orange ginger sauce gives the fish a top notch flavor that you would usually get at a high class restaurant - and it's dead simple!





Pan Seared Five Spice Tilapia with Hot Orange Ginger Sauce

Tilapia Spice Rub:

1/2 teaspoon Chinese five spice powder (See Cook's Notes)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons vegetable oil, divided
1 lb tilapia filets (4-6)
2 tablespoons minced scallions
1/3 cup hot orange ginger sauce (below)


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 2 Tbsp oil in large nonstick skillet over high eat until skillet is lightly smoking.
Add fish; saute 3 minutes on each side.
Sprinkle with scallions.
Serve with Hot Orange-Ginger Sauce

Hot Orange-Ginger Sauce:

1/4 cup sugar free orange marmalade
1/4 cup fresh orange juice (or Sunrise Classic Orange Crystal Light)
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes (to taste)
1 teaspoon minced garlic
1 tablespoon vegetable oil
salt to taste

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.

Cook's Note's: There are several good brands of Chinese 5 Spice Powder available in the spice aisles of most supermarkets, but if you are really a "from scratch" enthusiast, here is my recipe:

2 tablespoons ground star anise
2 teaspoons ground cinnamon
2 teaspoons ground fennel
1/2 teaspoon ground cloves
1/2 teaspoon ground szechwan pepper

In a small bowl mix ground star anise, ground cinnamon, ground fennel, ground cloves, and ground szechwan pepper together, until it is all blended well. (if szechwan pepper is no available, you may substitute regular ground black pepper.
Makes 1/4 cup of powder - will keep for several months in an airtight container.