 |
I have to tell you that this is now one of my absolute favorite recipes.
Its easy, simple, quick and down right delicious!
I found this recipe on Pinterest. I did make a few changes. I used no jalapenos because I hoped the kids would try this but they ended up not being fans of the cilantro. I also made the marinate and let the fish sit in it all day long. I used a TON of cilantro too because I LOVE IT!
I really need to learn to take better pictures, my pictures never do my food justice. {sigh}
Oh well, trust me. MAKE THIS! It is beyond delicious!
Oh and please check out Flip Flop Wines! Their wines are so yummy. Moscato is one of my favorites but I guarantee you will find one you LOVE and they are so affordable too!
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- I used Flip Flop Wine Moscato
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
{ 0 comments… add one now }