Between 4 year old birthday parties (can’t believe my baby is 4!), volunteering for elementary school fall festivals, going to said festivals, and stomach flus, not much cookin’ happened around here last week. But we are all healthy for the moment and life is back to it’s only slightly hectic pace, instead of the insane pace of last week. I’ve got a lot of new recipes to try out this week!
Tonight was Ginger and Cilantro Baked Tilapia. This recipe is most certainly a keeper! Very fresh tasting, and really quick. I actually used about a 1/4 of the marinade (before it went on the fish) and blended it up with a little olive oil for a quick salad dressing.
Ginger and Cilantro Baked Tilapia
serves 2
2 tilapia fillets
1 jalapeno pepper, seeds removed
3 garlic cloves
1 inch grated ginger (grate with a microplane)
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish
Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
In a blender, chop jalapeno and garlic. Grate the ginger and add it. Next, add the soy sauce, vinegar, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through.
Serve immediately over brown rice, garnished with scallions and cilantro.
