Sunday, April 21, 2013

Baked Tilapia with Ginger and Cilantro

Here's a great Asian-inspired fish that is full of flavor.  WOW!  And easy?  All you need to do to get a head start is to process the sauce ahead of time, then just pour the sauce over the fish, bake it, and it's on the table in about 10 minutes.  I served this with cilantro rice (recipe to follow tomorrow) and steamed carrots.  Once again, I cut the recipe in half since there are just two of us.

BAKED TILAPIA with GINGER and CILANTRO (4-6 servings)

4-6 tilapia fillets (about 2 pounds)
1-2 jalapeno peppers, seeded and chopped
4 tsp minced garlic
2 Tbsp grated fresh ginger
4 Tbsp low-sodium soy sauce
1/3 cup white wine or fish stock or chicken broth
2 tsp sesame oil
2/3 cup chopped cilantro
chopped green onions for garnish
extra cilantro for garnish

Preheat the oven to 475F.  Pat the tilapia fillets dry and season lightly with S&P on both sides.  Place the fish in a glass or ceramic baking dish.

Place the jalapenos, garlic, ginger, soy sauce, wine or stock, sesame oil, and cilantro in a blender or food processor.  Pulse or process until blended (I prefer this finely processed butyou can really leave it as coarse or as finely chopped as you like).  Pour the sauce over the fish.  Rub the sauce into the fish lightly.  Bake for 8-10 minutes until the fish flakes easily and is cooked through (it's ok if it is slightly gelatinous still).  Using a spatula, scoop the fish out of the pan and place on a plate or platter.  Drizzle some of the sauce over the top and serve immediately.

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