Five-Spice Tilapia with Citrus Ponzu Sauce

I do not always post the healthy dinners I serve because sometimes they are just downright boring. I have been collecting the Cooking Light Annual Cookbooks for more than a decade. They provide much inspiration for healthier cooking. This recipe came straight from the May 2006 magazine.
Five-Spice Tilapia with Citrus Ponzu Sauce
Yield:  4 servings (serving size: 1 fillet and 1 tablespoon sauce)
2  Tbsp thinly sliced green onions
2  Tbsp orange juice
1  Tbsp lemon juice
1 Tbsp low-sodium soy sauce
1 tsp brown sugar
2  tsp rice wine vinegar
1/4  tsp bottled ground fresh ginger
1/2 tsp five-spice powder
1/4  tsp salt
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
2 tsp canola oil
Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl.
Combine five-spice powder, salt, and pepper. Sprinkle both sides of fish evenly with spice mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from skillet,
and serve with sauce.
CALORIES 217 (27% from fat); FAT 6.6g (sat 1.8g,mono 1.9g,poly 2.3g); IRON 1mg; CHOLESTEROL 125mg; CALCIUM 8mg; CARBOHYDRATE 3.1g; SODIUM 332mg; PROTEIN 37g; FIBER 0.2g