This recipe appears in:This Week in Recipes
I can't remember the last time I had tilapia, but I figured this recipe from The Kitchn would be a nice reintroduction. Mostly I was just interested in the sauce, which is an aromatic combination of garlic, ginger, and cilantro. Added to that is a nice punch of jalapeno and some depth from soy sauce, white wine, and sesame oil.
After blending all these ingredients up, you pour the mixture over the tilapia, place it all in a baking dish for ten minutes, and there you have it—dinner is done. How easy is that?
Actually, I pondered whether this recipe was a little too simple. Would the fish have any time to suck up the flavor, or would it just come out bland and off-green? I worried, intently checking every few minutes to make sure things were going as planned.
It certainly doesn't look that pretty, but there is no doubting the flavor here. The fish fillets came out of the oven perfectly tender and flavorful thanks to the ginger and cilantro. The sauce cooks down to almost a paste, which you'll want to smear all atop the fish.
- 2 large tilapia fillets
- 1 jalapeño pepper, stemmed, seeded, and chopped
- 3 garlic cloves
- 1 tablespoon of grated ginger
- 2 tablespoons soy sauce
- 1/4 cup white wine
- 1 teaspoon sesame oil
- 1/3 cup fresh cilantro, chopped, plus more for garnish
- 1 scallion, chopped
Preheat the oven to 475°F. Add the jalapeño, garlic, ginger, soy sauce, white wine, sesame oil, and cilantro to a food processor or blender. Puree until smooth.
Season the fish fillets with salt and pepper and place in a baking dish just big enough to hold them. Pour the sauce on top.
Place in the oven and cook for 8 to 10 minutes, or until the fish is cooked.
Serve with a garnish of scallion and cilantro.