2 large tilapia fillets (or similar thin white fish) - about 3/4 pound
1 jalapeno pepper (optional) 3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons low-sodium soy sauce
1/4 cup white wine
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.
Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, 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. It will be very moist and gelatinous, still.
Serve immediately over brown rice, garnished with scallions and cilantro.
Source: I found this on Pinterest...but here's the website where you can find the recipe. The site posted a GREAT photo to go with it. I hope that its ok that I borrowed it. That's what sold me on trying the recipe.
www.thekitchn.com
Description from site: It's sweet and spicy, salty from the soy sauce and melting in the middle. We use tilapia since it's the most easily available thin white fish these days, but any thin fish fillet would do. It does, we admit, heat up the oven, but only for about 15 minutes! It makes great leftovers, too...
My comments: This is DELICIOUS! I made this for a friend when I tried it. We both liked it. I didn't use Tilapia but another white fish instead. It worked great! I had enough of the blended topping to probably have another tomorrow for dinner. YUM!
Total Fat: 8.5 g
Saturated Fat: 2.3 g
Cholesterol: 130 mg
Sodium: 730 mg
Carbohydrates: 4.7 g
Fiber: 0.5 g
Sugars: 0.9 g
Protein: 61 g
Serves 2 or 3.
Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, 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. It will be very moist and gelatinous, still.
Serve immediately over brown rice, garnished with scallions and cilantro.
Source: I found this on Pinterest...but here's the website where you can find the recipe. The site posted a GREAT photo to go with it. I hope that its ok that I borrowed it. That's what sold me on trying the recipe.
www.thekitchn.com
Description from site: It's sweet and spicy, salty from the soy sauce and melting in the middle. We use tilapia since it's the most easily available thin white fish these days, but any thin fish fillet would do. It does, we admit, heat up the oven, but only for about 15 minutes! It makes great leftovers, too...
My comments: This is DELICIOUS! I made this for a friend when I tried it. We both liked it. I didn't use Tilapia but another white fish instead. It worked great! I had enough of the blended topping to probably have another tomorrow for dinner. YUM!
Total Fat: 8.5 g
Saturated Fat: 2.3 g
Cholesterol: 130 mg
Sodium: 730 mg
Carbohydrates: 4.7 g
Fiber: 0.5 g
Sugars: 0.9 g
Protein: 61 g
Serves 2 or 3.
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