Ginger and Cilantro Baked Tilapia
Recipe: Ginger and Cilantro Baked Tilapia
It’s sweet and spicy, salty from the soy sauce and melting in the middle. It’s certainly not the prettiest dish, but it’s oh-so-fast, oh-so-easy, and oh-so-good.
- 1 pound domestically farmed tilapia fillets
- Kosher salt and freshly ground pepper
- 3 garlic cloves, peeled and smashed
- 1 inch fresh ginger, grated, about 1 tablespoon
- 1 jalapeño pepper, roughly chopped (optional)
- 1/3 cup roughly chopped cilantro leaves
- 1/4 cup white wine
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Scallions, chopped for garnish
- Extra cilantro, to garnish
- Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.
- Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
- 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.
Any thin fish fillet would do as well; tilapia isn’t your only option.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2
Inspired By: Ginger and Cilantro Baked Tilapia