Wow, I have been on a hiatus from cooking, my apologies! I really have no good excuse except that we've been very bad this past month or two with going out to eat and ordering bad food (oops). I finally got back in the kitchen last night after realizing that a) no more weight needs to be gained and b) I just really miss cooking! So, this is a recipe I found a while back on Pinterest and have been wanting to try. It was really simple and pretty quick to whip up for a week night meal! I have leftovers for lunch today, so I am looking forward to that :) This would also work on other mild, white fish such as flounder, etc. Enjoy!
Ingredients:
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
Brown rice (served along side)
Directions:
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 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.Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.
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