Cilantro Baked Tilapia, What’s in Your Oven?

Posted on March 20, 2012


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: 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.


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