Wednesday, February 6, 2013

Cilantro Tilapia

Here comes the first super healthy recipe! It was good but Mr. Lawyer suggested that it didn't need the ginger and he was completely right. I tasted mostly cilantro and sesame with hits of jalapeno. I don't think the ginger added a ton to the recipe. The fish was very moist and there was plenty of extra sauce to drizzle over it (and you know I'm a sauce girl).
Ginger and Cilantro Baked Tilapia
(Pinterest Find! Adapted from
1 pound tilapia fillets
3 garlic cloves, roughly chopped
1 inch fresh ginger, grated, about 1 tablespoon
1 jalapeño pepper, roughly chopped
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine
2 tablespoons soy sauce
1 teaspoon sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish
1. Heat the oven to 400°F. Pat the fish dry and place in an 8x8 baking dish.
2. Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended.
3. Pour the sauce over the fish, rubbing it in a little. Bake for 15 minutes, or until the fish flakes easily and is cooked through.
4. Garnish with the additional scallions and cilantro.

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