• Step 1

  Add baby bok choy to pot of boiling, salted water; cook x min. Drain; set aside.

• Step 2

  Season tilapia with salt and pepper. Optional: Dust both sides with pan searing flour; pat off excess.

• Step 3

  Heat oil in large pan on MED-HIGH until oil faintly smokes. Add fillets; cook about 3 min until fish changes color one-quarter of way up and seared side has browned. Turn over.

• Step 4

  Reduce heat to MED. Cook, 4-6 min until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of tilapia). Transfer fillets to clean platter; let rest, loosely covered.

• Step 5

  Wipe pan clean. Add Szechuan sauce and water to pan; stir to combine. Bring to simmer. Add bok choy; stir to combine. Serve fillets with bok choy. Top with sauce; garnish with green onions.

Note: See our Gluten-Free Pan Searing Flour recipe for a gluten-free option.

Note: When servings & ingredients are modified, nutrition & directions may vary.