Ginger and Cilantro Baked Tilapia

Last night I made a pretty simple fish recipe. While many of the ingredients are not ones I commonly have in the kitchen, or are too fresh to be kept around all the time, this will definitely be one I make again! There are just a few steps and it was fun to use fresh ginger for the first time. This is not the prettiest dish, but it tasted delicious! The original recipe is found here.

The Recipe

Ginger and Cilantro Baked Tilapia

1 Pound Tilapia Fillets

Salt and Pepper

3 Cloves Garlic (Peeled and Smashed)

1 Inch Grated Fresh Ginger (About 1 Tablespoon)

1 Jalapeño Pepper (Optional)

1/3 Cup Cilantro

1/4 Cup White Wine

2 Tablespoons Soy Sauce

1 Teaspoon Sesame Oil

Scallions and Extra Cilantro for Garnish

Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish. Put the garlic, grated ginger, chopped jalapeño, and chopped cilantro in a food processor with the wine, soy sauce, and sesame oil. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous still. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.