Ingredients

1 pound tilapia fillets
1 teaspoon Chinese five-spice powder
1/4 cup reduced-sodium soy sauce
3 tablespoons light brown sugar
1 tablespoon canola oil
3 scallions, thinly sliced

Directions

1. Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl.
2. Heat oil in a 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.

Serves 4.

Nutrition (per serving): 180 calories, 6 g fat (1 g sat, 3 g mono), 57 mg cholesterol, 9 g carbohydrates, 9 g added sugars, 24 g protein, 0 g fiber, 596 mg sodium, 411 mg potassium.

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Ingredients

1 tablespoon dried shrimp
6 Thai chiles
4 garlic cloves
1/4 cup fresh lime juice
2 tablespoons asian fish sauce
4 tablespoons palm or brown sugar
1 pound grated green papaya

Directions

1. Crush the dried shrimp with the chiles and garlic cloves, then whisk in the lime juice, fish sauce and the sugar.
2. Toss the dressing with the papaya and serve.

Serves 4 to 6.

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Ingredients

1 cup banana, peeled and cut into 1/2-inch slices (from about 1 medium banana)
1 cup kiwi, peeled and cut into medium dice (from about 3 medium kiwis)
1 cup mango, peeled and cut into medium dice (from about 1 medium mango)
1 1/2 cups solo papaya (Hawaiian or sunrise papaya), peeled, seeds removed, and cut into medium dice (from about 1 medium papaya)
1/4 cup hazelnuts, toasted, skins removed, and coarsely chopped
2 tablespoons cacao nibs
2 tablespoons freshly squeezed lime juice
1 tablespoon agave nectar

Directions

1. Place all ingredients in a large bowl and gently mix to combine. Serve immediately.

Serves 4.

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Ingredients

1 pound boned, skinned halibut
1/2 cup lime juice
1 cup pineapple juice
1/2 cup light coconut milk
1 cup minced red onion
1 tablespoon minced garlic
1/4 cup chopped fresh cilantro
1-1/2 teaspoons hot sauce, such as Sriracha
Salt
Pineapple salsa (see below)
Taro chips, for serving

Pineapple salsa:
1 cup 1/2-inch chunks peeled fresh pineapple
1/2 cup 1/2-inch chunks firm-ripe tomato
1/4 cup chopped fresh cilantro
1 to 1-1/2 teaspoons minced fresh jalapeño chili
Salt

Directions

1. Prepare fish: Rinse fish and pat dry; cut lengthwise into 1/4-inch-thick strips, then stack two or three at a time and cut into pieces 1 to 1 1/2 inches long. Place in a bowl. Pour lime juice over fish and mix.
2. In a 1 1/2- to 2-quart pan over high heat, bring pineapple juice, coconut milk, onion, and garlic to a boil; cook 2 minutes. Stir in fish mixture and remove from heat. Let cool about 5 minutes, stirring occasionally, then chill until cold, at least 40 minutes, or up to 4 hours, stirring occasionally.
3. Meanwhile, prepare the pineapple salsa: In a bowl, mix pineapple, tomato, and cilantro. Add jalapeño chili and salt to taste. Makes about 1-1/4 cups salsa; chill.
4. Finish and serve: Return to ceviche mixture, and stir in cilantro and add hot sauce and salt to taste. Spoon equal portions into martini glasses or small bowls. Garnish with a generous spoonful of pineapple salsa. Serve with taro chips.

Serves 6 to 8 as a first course.


Like the recipe above? Try out some of these:

• Scallop ceviche
• Baja light fish tacos
• Golden gazpacho

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