Keep It Light – Tilapia Stir Fry with Orange and Ginger Sauce

Hola! We’re back from Cabo and not quite ready to jump back into the real world yet.

It was a shock stepping off the plane yesterday at SeaTac airport in Seattle, Washington. The current temperature was 39 degrees. Not quite the balmy warmth of Cabo, but life must go on and so must dinner.

Cabo boasts wonderful Mexican feasts. We weren’t about to deny ourselves the pleasure of tasting whatever our hearts desired (including a few too many happy hour drinks), but now it’s time for lighter fare.

A tilapia stir fry inspired by my favorite orange sauce sold at Trader Joe’s fits the bill perfectly. Chunks of meaty tilapia tossed with red onions, carrots, spinach and a sweet orange sauce of fresh orange juice, a bit of salty soy sauce and some spicy ginger.

Doesn’t that sound like a colorful mix of seafood and vegetables? Served over nutty, brown rice it was just as satisfying as this tilapia recipe sounded in my head (I’m always conjuring up recipes).

I guess coming back home isn’t so bad after all. Happy cooking!

Tilapia Stir Fry with Orange and Ginger Sauce

Serves 2

• 1 cup orange juice
• ½ cup ketchup
• 1 tablespoon honey
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 clove garlic, finely minced
• 1 tablespoon ginger, minced
• small pinch red pepper
• ½ tablespoon coconut oil
• 1 cup red onion, thinly sliced
• 2 cups carrot , shredded
• 2 cups spinach, chopped
• ½ tablespoon coconut oil
• ½ pound tilapia, cut into large chunks as it will break up when added to the stir fry
• ½ cup cooked rice, brown preferred

1. Combine orange juice, ketchup, honey, soy sauce, fish sauce, garlic and ginger in a small saucepan and simmer on medium for 5 minutes. Reduce heat to medium low and simmer for 15 – 20 minutes until sauce reduces and thickens.

2. Heat a wok or large skillet over medium high heat with 1/2 tablespoon of coconut oil. Add onion and cook for 3 minutes until softened. Add shredded carrot and cook another 3 – 5 minutes to soften vegetables. Add spinach and cook another 3 minutes to wilt then remove to a bowl.

3. Add remaining coconut oil to the pan and add tilapia. Cook tilapia gently so that it doesn’t break up, turning to cook through.

4. When tilapia is just cooked, add vegetables back to the pan with sauce.

5. Serve over rice.

Amount Per Serving

Calories: 403, Weight Watchers PointsPlus 11

• Total Fat: 8.67g
• Cholesterol: 56mg
• Sodium: 2150mg
• Total Carbs: 55.91g
• Dietary Fiber: 5.39g
• Sugars: 40.66g
• Protein: 29.08g

Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

Last updated by Kristi Rimkus at October 25, 2012.

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