Spring always brings inspiration. The weather isn’t too hot, and new, fresh produce is in season. This recipe in particular, I’m very fond of. Pair it with a nice, fresh strawberry spring salad with chopped almonds and fresh avocado, and you have a delicious, 30 min. prep-time and cooked dinner! I always recommend wine, so pick your favorite. Something a little sweeter would be nice, especially with the strawberry salad. I’ve always cooked this meal, but I borrowed the recipe from: http://www.thekitchn.com/recipe-ginger-a-24737 so everyone can have it in writing. Enjoy!
Ginger and Cilantro Baked Tilapia
serves 2, or 1 with lunch leftovers
2 large tilapia fillets (or similar thin white fish) – about 3/4 pound
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish
Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.
Serve immediately over brown rice, garnished with scallions and cilantro.