Ginger and Cilantro Baked Tilapia

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

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  • 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
  1. Preheat the oven to 475°F. Spray a baking dish with cooking spray.
  2. Lightly season the tilapia with salt & pepper, and place in dish.
  3. In a food processor, combine the garlic, ginger, and cilantro. Add the wine, soy sauce, and sesame oil. Process until blended.
  4. 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?

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One thought on “Ginger and Cilantro Baked Tilapia

  1. 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.

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