I still haven't discovered the trick for making my husband look forward to fish. This recipe is definitely one to look forward to though. It looks messy, but the taste is divine!
INGREDIENTS
1 pound domestically farmed 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
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
Cooked rice or pasta (orzo works well) for base.
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.
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.
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.
This is delicious. It was a little on the spicy side for the kids, but without too much of the sauce they ate it right up. And so did my husband, in spite of his complaints about being served fish again.
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