When it comes to seafood, I see it in two different categories: fish, and shellfish. I
like love shellfish (most of it, anyways), but really don’t like much fish, at all. I can tell you that I don’t like: salmon, canned tuna, sole, swordfish, and whitefish. Fish I do like (or at least recall liking) include: fresh caught bass, mahi mahi, ahi tuna, tilapia, & perch. As you can see, fish lovers out there, there’s a huge variety of fish that I haven’t tried. Why? Because I’m afraid of tasting that strong, fishy flavor/smell. If that makes any sense at all?
I’ve been told by my husband that I cook fish really, really well, and that it’s a shame that I don’t enjoy it more. Maybe I should just keep trying more recipes? I guess the worst that could happen is that I hate it, and my husband likes it, and he can take all the leftovers for lunches…
…anyway, I made tilapia the other night, as I came across yet another recipe off of Pinterest. It looked good, and would be a nice use of the cilantro that came in this week’s CSA. Tilapia is a fish that I’m not afraid to work with, and have done so very well before with some Weight Watchers recipes.
Ginger and Cilantro Baked Tilapia – adapted from The Kitchn
- 1 lb tilapia fillets
- salt & pepper
- 3 garlic cloves, peeled & crushed
- 2 tsp ginger powder
- 1/2 cup fresh cilantro, stems removed
- 1/4 cup white wine (I used pinot grigio)
- 1 tsp sesame oil
- 2 tbsp low-sodium soy sauce
- chives, for garnish
- Preheat the oven to 475°F. Spray a baking dish with cooking spray.
- Lightly season the tilapia with salt & pepper, and place in dish.
- In a food processor, combine the garlic, ginger, and cilantro. Add the wine, soy sauce, and sesame oil. Process until blended.
- Pour the sauce over the fish. Bake for 8 to 10 minutes, until fish is cooked through (it will flake easily).
I served the fish atop of some white rice, with some sriracha sauce – I can’t eat anything Asian without it! On the side, I tossed some cucumber with some olive oil and rice vinegar.
Overall, this was a very nice, light, easy dish. It came together very quickly and very little prep was involved – then again, the food processor saved a lot of time! The sauce would also be great on any other meats, or shrimp, too. If you’re not the biggest fish eater, but can eat tilapia pretty painlessly, I suggest trying this dish out.
Question of the Day: What is your favorite fish dish? Any fish out there you recommend I try?
One thought on “Ginger and Cilantro Baked Tilapia”
I am a fish lover. And am always looking for recipes to make at home. Thanks for sharing! can’t wait to try this.
Here are some of my favorite fish recipes…http://inherchucks.com/2012/04/23/sole-with-grapefruit-thyme-butter/, http://inherchucks.com/2012/06/08/red-snapper-with-lemon/, http://inherchucks.com/2012/03/23/salmon-with-coriander-rub-and-lime-cream/ and http://inherchucks.com/2012/01/13/halibut-with-oranges/. Hope you like them as much as I do 🙂
Come and link up to this week’s party when you get a chance…http://inherchucks.com/2012/07/19/whats-in-the-box-35/. Looking forward to seeing you there.