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| Ginger and Cilantro Baked Tilapia |
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1 pound tilapia fillets |
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Kosher salt and freshly ground pepper |
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3 garlic cloves, peeled and smashed |
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1 inch fresh ginger, grated, about 1 tablespoon |
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1 jalapeño pepper, roughly chopped (optional) |
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1/3 cup roughly chopped cilantro leaves |
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1/4 cup white wine |
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2 tbsp soy sauce (GF use LaChoy) |
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1 tsp sesame oil |
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Scallions, chopped for garnish |
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Extra cilantro, to garnish |
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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. |
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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.) |
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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. It will be very moist and even a little gelatinous, still. |
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Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro. |
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| | This recipe has gluten free notes. |
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