Quick Post: I was hoping that this would taste better, but I didn’t care for it too much. My husband said it was ok, but I know I wont make this again. It’s missing something – there are too many savory flavors going on here and not enough balance. Maybe it needed some lime to brighten it up, but I didn’t think to try that. I served the fish over this rice instead of the recommended orzo. Thanks for reading!
Ginger and Cilantro Baked Tilapia – adapted from the Kitchn
- 1 1/2 pounds tilapia fillets
- Kosher salt and freshly ground pepper
- 3 garlic cloves, peeled and smashed
- 1 inch fresh ginger, grated, about 1 tablespoon
- 1 jalapeño pepper, roughly chopped (optional)
- 1/3 cup roughly chopped cilantro leaves
- 1/4 cup white wine
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Scallions, chopped for garnish
- Extra cilantro, to garnish
Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.
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.)
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.
Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.