Pan-Seared Five-Spice Tilapia with Hot Orange-Ginger Sauce

My camera is not fixed yet, but I was able to get a loner until mine is fixed! I am SO glad I was able to get a loner!!!! Now I can take pictures! Oh how I have missed my camera!

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So here it is…my new kitchen!
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We are all moved into our new apt, and I am loving all the cabinet space I have in my new kitchen! I can store most of all my kitchen stuff, Most…not all!

I have room for ALL my spices!
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Life is good!

So I got this recipe from a Cuisine at home magazine Issue 73, Page 35

1/2 tsp. Chinese Five-Spice Powder
1/4 tsp. salt
1/4 tsp. cayenne pepper
3 Tbsp. vegetable oil divided
1 lb. Tilapia fillets (4-6)
2 Tbsp. minced scallions

For Hot Orange-Ginger Sauce
1/4 cup orange marmalade
1/4 cup fresh orange juice
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2 Tbsp. rice vinegar
1 Tbsp. minced fresh ginger root
1/2 tsp. red pepper flakes
1 tsp. minced garlic
1 Tbsp. vegetable oil
salt to taste
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for the fish:
Mix five spice powder, salt, and cayenne pepper
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with 2 Tbsp. oil in a small bowl.
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Pat filets dry;
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brush both sides with spice mixture.
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Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat until skillet is lightly smoking. Add fillets;
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saute 3 minutes on each side.
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Sprinkle with scallions. Serves with Hot Orange-Ginger Sauce.

For the Hot Orange Ginger Sauce

Whisk marmalade,
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orange juice,
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vinegar,
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ginger root,
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and pepper flakes
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together in a small bowl.
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Saute garlic in saucepan with oil over medium-high heat for 30 seconds.
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Add marmalade mixture and simmer,
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stirring continuously, until sauce thickens, about 5 minutes. Season with salt.

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Dinner is served!

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