I happen to really, really love fish (do you?). But sometimes it’s a struggle to figure out what to do with it. Since it’s usually more expensive than other meats, it’s risky, man, risky! I don’t want to ruin it with a bad recipe and then end up crying over the loss of good fish and spent money. That’s why I fall back on the few tried-and-true fish recipes I have and rarely branch out.
A MKC reader-friend of mine (that’s the official term for all of you who have become email buddies with me through the years!), Danielle, alerted me to this tilapia recipe that was roaming through Pinterest. With all the rave reviews, I felt the risk was low, and let me tell you, it is a winner. I was dying over it’s tastiness when I made it the first time last summer. The flavors are crazy good: fresh cilantro, kickin’ jalapeno, toasty sesame oil and several others. We eat this about once a month and it continues to be a family favorite. Tilapia is a great fish to cook with if you aren’t a huge fish fan (and even if you are!). It has a mild taste and takes on a myriad of flavors delightfully well.
Literally taking 15 minutes from start to finish, this just might be the quickest meal in my repertoire, and trust me, I’m not complaining about that. Our favorite way to serve it is with baked brown rice (which takes the quick points down a bit), fresh fruit and steamed broccoli or asparagus.
Healthy, tasty and fast as can be…who can argue with that?
- 4-6 tilapia fillets (about 2 pounds)
- 1-2 jalapeno peppers, seeded and chopped
- 4 garlic cloves
- 2 tablespoons grated ginger (from about a 2-inch piece that has been peeled)
- 4 tablespoons low-sodium soy sauce
- 1/3 cup white wine or fish stock or chicken broth
- 2 teaspoons sesame oil
- 2/3 cup chopped cilantro
- Chopped green onions for garnish
- Extra cilantro for garnish
- Preheat the oven to 475 degrees F. Pat the tilapia fillets dry and season lightly with salt and pepper on both sides. Place the fish in a glass or ceramic baking dish.
- Place the jalapenos, garlic, ginger, soy sauce, wine or stock, sesame oil and cilantro in a blender or food processor. Pulse or process until blended. I prefer this finely processed but you can really leave it as coarsely or finely chopped as you like. Pour the sauce over the fish. Rub the sauce into the fish lightly.
- Bake for 8-10 minutes until the fish flakes easily and is cooked through (it's ok if it is slightly gelatinous still). Using a spatula, scoop the fish out of the pan and place on a plate or platter. Drizzle some of the sauce over the top and serve immediately.