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


  • 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?


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…,, and Hope you like them as much as I do 🙂

    Come and link up to this week’s party when you get a chance… Looking forward to seeing you there.

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