Man, this was delicious, and remarkably easy and quick for a weeknight healthy meal. I couldn't find prepared Five Spice powder in my local store so… actually ground up my own using equal parts of all the ingredients and sifted through a sieve. Grilled up some asparagus in the same pan as the fish and served with some brown rice and a sauvignon blanc. Absolutely terrific. Definitely going into regular rotation!
From EatingWell: July/August 2010
Chinese five-spice powder, soy sauce and brown sugar make a quick glaze for tilapia. You’ll need a skillet that is 12 inches or larger to accommodate the pound of tilapia fillets—if you don’t have one large enough, use 2 smaller skillets instead or cook them in two separate batches, using more oil as necessary.
35 Reviews for Five-Spice Tilapia
Let me be clear. I don't like fish. Never have and thought that I never will. My husband likes everything and was getting sick of chicken, beef and pork. I tried this recipe and I can now say I'll eat fish and enjoy it! The flavor is strong but not overbearing and absolutely awesome. I made it the first time with Tilapia and the most recent time with Mahi Mahi. We loved it both times but I think I liked the Mahi better. The filets were thicker and more uniform throughout so the ends weren't overcooked. Served it over white rice with seasoned broccoli on the side. Good stuff! :)
My hubby eats anything and of course ate this or shall I say choked it down. I'm so happy so many others enjoyed it, but we didn't... at all. :(
This sweet and savory fish is easy to make and in the two times I've made it all that I've had to go out and buy were the chinese five spice and the tilapia! Great for weeknights and any night!
I have now made this recipe several times. Kids (3 & 6) and husband (not a big fish eater) both enjoy this tasty recipe. You really need a big pan as the recipe calls for! Would highly recommend!