2tablespoonsgrated ginger, from about a 2-inch piece that has been peeled
4tablespoonslow-sodium soy sauce
⅓cupwhite wine or fish stock or chicken broth
2teaspoonssesame oil
⅔cupchopped cilantro
Chopped green onions for garnish
Extra cilantro for garnish
Instructions
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.